Baked Eggs

 I've chosen to make Baked Eggs, which has all of our favourite ingredients ; eggs, cherry tomatoes, onions, garlic and spices. 

Heidi's recipe uses pita bread which is cut into quarters and use to line muffin cups. I have some leftover tortilla wrap so that was what I've used instead. For the filling, Heidi has used spring onions, but she has given the option of using regular onions, so I've used red onions. To cook the filling, heat a little oil, saute chopped onions, chopped garlic, ground cumin, smoked paprika, chilli flakes, and season with some salt. Go easy with the salt, I used one pinch of salt and it was enough (Heidi says to use two big pinches, and I've noticed that Heidi uses a lot of salt in most of her dishes). I cooked the onions about 4 to 5 minutes, and add the cherry tomatoes. Cook for a further 3 to 4 minutes until the tomatoes have softened. 

The tomato filling is delicious. I like the blend of the spices. It would be lovely made into mini tarts, topped with some cheese before baking. For meat lovers, some bacon or ham mixed into the filling would be delicious! This would be great on some toasted baguettes too! 

To make the Baked Eggs, line the muffin pan with torn pita bread, or with tortilla wrap, which I have used, then fill with some of the tomato filling. Crack an egg in the centre. You may find some of the whites could not fit into the cup if the egg used is large. I find it easier to crack an egg in a small bowl, scoop out the yolk with a spoon and place on the filling, then pour the egg whites over until it comes to the level of the muffin cup. The eggs I've used are large, so there are some egg whites leftover. Bake until the whites are set, about 15 minutes. Serve immediately while still hot, sprinkled with some chopped coriander and more chili flakes if desired. 

Baked Eggs
(adapted from : 101cookbooks, Heidi Swanson)
2-3 tablespoons extra virgin olive oil
3 big pinches ground cumin
2 big pinches chili flakes
2 big pinches smoked paprika
2 big pinches fine sea salt
1 cup spring (or regular) onion, chopped
1 clove garlic, chopped
1 cup cherry tomatoes, halved or quartered
2 pieces of pita breads, cut into quarters (I use wholemeal tortilla wrap)
6 large organic eggs
Garnish : finely chopped tomatoes, chili flakes, cilantro (optional)
Special equipment : standard 12 muffin tin

Preheat oven to 350F degrees. Add the olive oil to a large skillet over medium-high heat. Stir in the cumin, chili flakes, paprika, salt, onion and garlic. Cook until onions soften, just a minute or two. Stir in the chopped tomatoes and cook until the tomatoes soften up a bit, another two to three minutes. Set aside.

Take six pieces (quarters) of the pita bread, gently open each of them and tuck them into the muffin tin - every other slot. If the the pita splits, no worries, just criss-cross the bread into a nest or tart shell of sorts so there is coverage across the bottom so the egg and filling won't run out.

Spoon a bit of the tomato filling into each pita cup, dividing it amongst the six cups. Now crack a single egg into each pita cup. You don't want the cups to overflow, hold back a bit of the egg white if you need to. Also, you don't want the egg yolk to jet up toward the sky, try to ensure it is level with the whites or the yolks can dry out while baking.

Carefully place in the oven (racks in the centre) and bake for another 15 minutes, until the whiles have set and become opaque. Serve hot garnished with a sprinkling of chopped tomatoes, chili flakes and/or a bit cilantro.

Makes six egg cups.