Vegetable Curry Baked Eggs

Simple to make baked eggs on vegetable curry with toasted sourdough bread is ideal for Sunday brunch.

Ingredients serve 4

2 tbls olive oil

1 chopped brown onion (150g)

300 g sliced mushrooms

2 tbls mild curry powder

1 tsp minced ginger

1 tsp minced garlic

½ diced green bell pepper (100g)

½ diced red bell pepper (100g)

400 g canned whole tomatoes with juice

1 tbls tomato paste

½ tsp salt

8 eggs

Method

Preheat oven to 180C normal bake. Place oil in a medium frying pan and cook onion and mushroom over medium heat for approx. 4 minutes. Add curry powder, ginger, garlic and peppers and cook for 4 minutes while stirring. Add canned tomatoes, tomato paste and salt, cook for approx. 5 minutes while stirring. Divide the mixture in the bottom of 4 ceramic dishes. Place the dishes on a baking tray and crack two eggs in each dish. Cover the dishes with foil and bake in the oven for approx. 20 minutes. Remove the foil and cook a further 10 minutes. Drizzle with chopped fresh coriander leaves and season with cracked black pepper. Serve straight away with toasted sourdough bread.

Note: You can make the curried vegetable the day before and refrigerate, however it might need extra time in the oven to heat through. Try adding chopped hot red peppers or chili flakes for more heat.