I dont know where we would be without eggs, we eat so many each week. They are our dessert island food. This recipe is perfect for the weekend, and works so well with a slice of crusty toast to dip while you enjoy the flavors. Spices, herbs, a delicious kick from the feta and eggs baked to perfection.
Spicy Baked eggs with Pistachio and Yoghurt Dipping Sauce
Oven at 180C
1 white onion
1 tsp fennel seeds (pounded)
2 cloves garlic chopped and mashed
1 tsp smoky paprika
1 tsp chopped chilis in oil or more to taste
1 tin chopped tomatoes
2oz chopped feta
1 tbsp chopped chives
Pepper to season according to taste
4 tbsp natural thick yoghurt
4 tbsp chopped pistachios
1 tbsp each chopped chives and flatleaf parsley
Mix everything and set aside until needed.
For the Baked eggs
Heat the oil over a medium heat, add the onion, fennel, garlic, paprika and chilli , stir well and cook until the onion is soft
Add the tin of tomatoes and the water, stir well to combine and cook over a medium heat until the sauce has slightly thickened
Divide the sauce across 4 oven proof dishes or 1 large enough to hold everything, make wells in the sauce and break in the eggs. Sprinkle the feta and push slightly into the sauce, season with pepper if using and bake in the oven for about 12 minutes until the white is opaque and cooked through.
Sprinkle over the chives and serve with the dipping sauce and some sourdough toast.