Baked eggs with potatoes and anchovies
Courtesy of Ichigo Shortcake
Ingredients
- 2 large free range eggs
- 1 large tomato, cut into wedges
- half brown onion, diced
- 2 cloves of garlic, finely chopped
- 8 cocktail potatoes or 4 large potatoes, peeled and cut into chunks
- 1 can whole peeled tomatoes
- 2 tbsp tomato paste
- 3 tbsp vegetable stock (or 1 tbsp vegetable paste)
- 1 tbsp smoked paprika
- 1 tsp dried or fresh oregano
- 4-5 pieces of anchovies
- 1 tbsp grated cheddar cheese
- salt and pepper to taste
- olive oil
- serve with pieces of Turkish or other good quality bread
Preparation
Pre-heat oven to 200C. Wash and cut the potatoes, then boil it in a pot of water for roughly 10 minutes or until soft and cooked. In the mean time, heat a pan on medium high with olive oil, cook garlic and onions until transparent.Add in tomatoes, can of tomatoes, tomato paste and stir. Add in smoked paprika, oregano and stock, tasting as you and make sure you don’t make it too salty (remember the anchovies are quite salty). Add in potatoes when they’re done and stir through, cook for 2-3 minutes until potatoes are well coated with the sauce. Put in anchovies, stirring as you add each one and tasting it as you go.Salt and pepper to taste.
Transfer items of the frying pan to 2 oven proof pots. Using a spoon, create a small well in the middle of the sauce and potatoes then crack an egg into the well. Bake in the oven for roughly 10 minutes or until the egg white has become solid white. Remove from the oven, top with grated cheese and heat for a further 1 minute or until cheese has melted. Remove from the oven, top with more pepper and olive oil and serve with toasted Turkish bread.
