Baked Eggs
Ingredients
The filling
-
2-3
tablespoons
extra virgin olive oil
-
3
pinches
ground cumin
-
2
pinches
chili flakes
-
2
pinches
smoked paprika
-
2
pinches
fine sea salt
-
1
cup
spring onion, chopped
-
1
clove
garlic, chopped
-
1
cup
cherry tomatoes, halved or quartered
The cups
-
2
pieces
pita bread, cut into quarters
The eggs
Garnish
-
to taste
finely chopped tomatoes
-
to taste
chile flakes
-
to taste
cilantro (optional)
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in a skillet and add cumin, chili flakes, paprika, salt, onion, and garlic. Cook until onions soften.
- Add chopped tomatoes to the skillet and cook until softened.
- Open the pita bread quarters and tuck them into a muffin tin to form cups.
- Spoon the tomato filling into each pita cup.
- Crack an egg into each pita cup, ensuring the yolk is level with the whites.
- Bake in the oven for about 15 minutes, until the egg whites are set.
- Serve hot, garnished with chopped tomatoes, chile flakes, and cilantro if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
300mg
Cholesterol
186mg
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