We didn't get off to a good start with the cafe though - my parents tried to book in, but they only took a limited number of Scoopons each weekend, and they were quite rude about it. Anyway, Kai and I booked in a few weeks in advance. When we showed up, the service was terrible! Well, there would have to be service for it to be terrible - we just got ignored for about twenty minutes! Once we managed to order though, the food was delicious! I had the baked eggs and they were so, so yummy. Then my parents went the next day and found the service excellent, so we thought maybe we'd gone there on a bad day.
But after eating these delicious baked eggs twice in a row, Kai and I decided we should make some of our own, for a lazy Sunday morning brekkie.
This recipe is a bit of a "cheat's" recipe - a better one would probably involve making your own sauce, instead of using one from a jar. It depends on how lazy a breakfast you want to make - and if you find a nice sauce in a jar what does it matter?
RECIPE - serves one
half jar of tomato based pasta sauce (a thicker one is preferred)
about 1-2 tablespoons of pesto sauce
1 clove of garlic
1/4 capsicum, chopped into slices
chopped onion, to taste
3-4 mushrooms, sliced thinly
5 cherry tomatoes, cut in half
20 grams feta, crumbled
1. Preheat oven to 180 degrees.
2. Fry up capsicum and garlic in a frypan for about 5 minutes. Mix in onion and fry for another 2-3 minutes. Add the mushrooms and cherry tomatoes and fry for a few more minutes.
3. Mix in the pasta sauce and feta. Stir in the pesto sauce. While sauce is warming, grease a 10cm x 10cm mini casserole dish.
4. Pour the sauce mixture into the casserole dish and smooth top.
5. Carefully crack each egg on top of the sauce, making sure to not crack the yolk.
6. Place in oven and cook for approximately 16-18 minutes. Eggs should be cooked but yolk should still be a little bit runny.
7. Serve with toast.
Source: How Much Mess Can One Cook Make?