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Member recipe

Baked Eggs

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Cooking time

Prep: 15 minutes Cook: 30 minutes

Skill level



Serves 2

No world changing twists, just a mash together of my favourite elements of baked egg recipes to get it the way I like them

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For the eggs

  • 1 red pepper, finely sliced
  • 1 green pepper, diced
  • 1 white onion, sliced into rings
  • 4 large eggs
  • 250g spinach
  • 5 cup mushrooms, finely sliced
  • chorizo, thinly sliced (optional)
  • Olive oil for frying
  • Salt & pepper for seasoning

For the butter

  • 50g butter
  • 2.5 flat tsp smoked paprika

For the yoghurt

  • small tub greek yoghurt or labneh
  • 1 clove garlic, finely minced


  1. If using chorizo put in dry frying pan on med-low heat for 2 mins. Once good quantity of oil is released turn up heat to medium to help chorizo crispen. Remove the chorizo. Heat oven to 150 degrees (fan), or 160-170 degrees (non fan)

  2. At this stage add more oil if required. Add onion and peppers to the pan over med-low heat until they start to soften, about 5 minutes. Add sliced mushrooms and cook for further 5-6 minutes untill peppers, onion are very soft and mushrooms fully cooked.

  3. While mixture is cooking, make the garnishes - 1) melt the butter over a low heat , once it bubbles gently and started to turn a golden colour mix in the paprika with a little salt. Keep on heat for 1-2 mins then remove 2) Separately empty the yoghurt/labneh into a bowl and mix through the garlic and a little salt.

  4. To the main mixture, add spinach and cook until leaves wilt and liquid gone, about 4 minutes. Season to taste.

  5. Mix most of the chorizo back in with the mixture (separate a few pieces for garnish) and transfer mixture to 4 ramekins, filling each about 5cm deep. Make a little well in each and crack an egg into the well. Drizzle with the butter (leave a little for garnish) and put a scoop of yoghurt in each ramekin. Bake in oven for 12-14 minutes, they are done just before teh whites look fully set

  6. Once cooked, garnish with few slices of chorizo and pour over remaining butter. Serve with sourdough toast and mint tea.

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