This recipe is great because you can change it according to whatever you’ve got in your fridge, and you can alter it to suit your guests. Serve as suggested below for starch-free diets. Serve with a slice of toast for starch munchers. Serve without salami for vegetarians etc. Once you figure out how to do it, you can make it a million different ways!
Today I used (for 2 servings):
- 50g butter
- 2 shallots, sliced diagonally
- 2 garlic cloves, finely chopped
- 1/2 red capsicum
- 1 portobello mushroom
- 2 fresh tomatoes, cut into small chunks
- 1 can tomatoes
- 2 hot baby chillies
- A couple of slices of salami (leave out for vegetarians)
- 1 tsp chicken stock powder (vegetable based)
- 2 tsp paprika
- Handful of parsley
- 4 eggs
- Parmesan, salt and pepper to taste
You will need to cook and serve these in individual oven-safe dishes such as ramekins or blini pans. These quantities are for 2 servings, so split all ingredients evenly between them.
- Preheat oven to 180°C. Place two mini pots over medium heat on the stove.
- Melt butter in pans and gently cook shallots and garlic until soft.
- Cut capsicum and mushroom into small pieces and add to pots. Make sure to continue stirring so nothing burns at the bottom. Add extra butter if needed.
- Roughly cut salami and throw into pots with fresh tomatoes.
- Once all veggies have softened, add canned tomatoes and bring to the boil.
- Finely chop chillies and add in with chicken stock, paprika and half the parsley. Allow to simmer for few minutes, stirring regularly.
- Remove from heat and, using a wooden spoon, push a well into the mixture and crack an egg into it. Repeat on the other side.
- Top with salt and pepper, grated parmesan and remaining parsley. Bake in oven for 15-20 minutes, keeping an eye on how the eggs are cooking. Remove them from the oven while they still look a little runny as they will continue to cook in the bowl.
Enjoy with your morning cuppa. If this doesn’t cure your hangover, I don’t know what will!