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Persian Baked Eggs Recipe


Persian Baked Eggs Recipe

Image: Lisa Holmen

This dish is like comfort in a bowl. Dial up the spice with the addition of chilli, or it’s equally delicious without. Serve with a side of yoghurt and toasted flatbread. Adjust baking time in the oven accordingly for runny or hard egg yolks.

Serves: 2-4

V

Ingredients

Method

  • 1 tbsp olive oil
  • 1 brown onion, finely diced
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 red capsicum, diced
  • 1 x 400g tin chickpeas, drained & rinsed
  • 1 x 400g diced tomatoes
  • 4 eggs
  • Persian feta, coriander leaves, dukkha, flat bread, to serve
  1. Pre-heat oven to 200°C.
  2. Heat olive oil in a medium-size frying pan over medium to high heat. Add the onion and cook for 4–5 mins until soft and translucent, then add the garlic, cumin and capsicum and cook until aromatic.
  3. Add the chickpeas, tomatoes and a 1/3 cup of water and bring the mixture to a boil. Reduce to a simmer and cook for 5–10 mins until the chickpea mixture thickens.
  4. Using a spoon, make 4 indents in the mixture and crack an egg into each indent. Transfer the saucepan and bake for 5–10 mins.
  5. Top with Persian feta, coriander leaves and dukkha.
  6. Serve immediately with flatbread.



 

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.