It’s been a crazy couple of weeks, which is why I have been so quiet on the blog front. We were in Poland for our friend’s wedding last weekend, NOSTROVIA!!!!! Seriously I don’t want to drink anymore vodka – well like until that bottle I bought in the airport looks tempting (probably at least a week). Anyway amazing times with great people and good food were had –  I was not disappointed with the amount of cake at that wedding!

Unfortunately we returned home to the news that our landlord is selling and we have to move in 8 weeks! Which of course sent me into a downward spiral of eating toast while searching daft.ie. Anyway I have decided not to stress and to focus on what I enjoy, which for me is some mindless morning pottering in the kitchen. So this morning I decided to nourish my brain and body with one of my favourite breakfasts – eggs baked in tomato sauce.

There’s so many versions of this – there’s the Italian “eggs in purgatory”, the Middle Eastern “Shashuska” , Mexican “Huevos Rancheros” . They’re all basically the same principal with different seasonings. This morning I went the Eggs In Purgatory route and here it is:

You will need:

• 1 small onion, finely diced
• 1 red pepper, diced
• 1/2 large red chilli, finely diced, depending on how hot the chilli/how hot you like it
• 1 large clove garlic, minced
• Tin chopped tomatoes
• 1 tsp dried oregano
• As many eggs as you want to eat
• Some parmesan and basil to serve (optional)

Saute your onion and pepper in 1tbsp olive oil over medium heat for 5 or so mins until softened and starting to take on a little colour

Add the garlic and chilli and saute for another minute until fragrant

Add the tin tomatoes, half fill the can with water and add that too

Add the oregano, 1 tsp salt and pepper and a pinch of sugar

Bring to a boil, reduce the heat and simmer for about 15 mins until you have a nice thick sauce

Get your oven on to 180c to finish the eggs

Make wells in the sauce and crack the eggs in 

Let them start to cook in the sauce for a couple of mins, then grate over the parmesan if using and pop into the oven for 6-8 mins or until cooked to your liking

Remove them from the oven and scatter with fresh basil if desired

Now would be a good time to break out some nice crusty bread and dive if you’re not watching your figure like I am

Changing it up:

Simply adding different seasons will take this to another level!

Shashuska:

Instead of the oregano add a generous tsp cumin and paprika, crumble some feta over the top after it’s been cooked and/or sprinkle the eggs with sumac. Serve with flatbread/pitta

Huevos Rancheros:

Add a generous tsp cumin, chilli powder and oregano. Sprinkle the eggs with paprika. Serve with tortillas, avocado and hot sauce