🍽️ British Baked Eggs with Tomato and Feta

Name: British Baked Eggs with Tomato and Feta
Total time: 30 min
Yield: 4 servings
Ingredients: 2 shallots; 1 red chili pepper; 2 tbsp olive oil; 800 g chunky tomatoes (can); salt; pepper (from the mill); 8 eggs; 100 ml whipping cream; 4 tbsp crème fraîche; 200 g feta; coriander leaves (for garnish)

505 kcal · 30 min · 4 servings

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Ingredients

2 shallots
1 red chili pepper
2 tbsp olive oil
800 g chunky tomatoes (can)
salt
pepper (from the mill)
8 eggs
100 ml whipping cream
4 tbsp crème fraîche
200 g feta
coriander leaves (for garnish)

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Peel the shallots and chop them finely.
3. Wash the chili pepper, remove the stem, and chop it finely as well.
4. Heat oil in a pan and sauté the shallots and chili until translucent.
5. Add the tomatoes and let the mixture simmer on low heat for about 10 minutes, stirring occasionally.
6. Season the tomato sauce with salt and pepper to taste.
7. Divide the sauce evenly among four shallow, ovenproof ramekins.
8. Carefully crack two eggs into the sauce in each ramekin.
9. Whisk the cream with the crème fraîche in a small bowl.
10. Drizzle the cream mixture carefully over the eggs in the ramekins.
11. Lightly salt and pepper the eggs to taste.
12. Crumble the feta cheese over the eggs and distribute it evenly.
13. Place the ramekins in the oven and bake the eggs for 12 to 15 minutes.
14. Remove the ramekins from the oven and garnish the dishes with fresh coriander leaves.
15. Serve the baked eggs warm immediately.

Nutrition per serving

kcal: 505
Protein: 24 g · Fett/Fat: 41 g · Carbs: 10 g