Smokey Baked Eggs

Its been too long between posts….

The kids have been on school holidays and as it was the first holidays that I didn’t have to work through preparing for a big event, I was determined just to spend time with the them. We haven’t done anything amazing and haven’t filled in every day keeping busy. We have just been together doing ‘stuff’…and its been great!

As a result though, I’ve been only working as much as I absolutely have too. So posting hasn’t happened. The recipes have still been flowing, so there will be more coming very soon.

Today I made up this recipe at my husbands request. We haven’t ever really eaten baked eggs before, but it was always one of those recipes we thought we would enjoy. So…today we did. Enjoy it that is.1

I can see many variations of this recipe being made, but this version was very flavoursome. The smokey flavour gives it a real spanish twist (if you ask me). Its easy to make, but most of your prep time is chopping. You could, however, throw all the ingredients into the Thermomix to chop, though it will be more blended, not so chunky.

Smokey Baked Eggs

1 tbsp olive oil (optional)
2 cloves garlic, minced
1 small onion, finely diced
4 rashes bacon, diced
6 mushrooms, diced
1 capsicum, diced
4 tomatoes, diced
4 tbsp tomato paste
1 tsp paprika
1/4-1/2 cup bone broth
4 eggs (or one egg per person)
Oregano to serve

  1. Place the oil (if using) into a deep pan. Fry off the onions and garlic.
  2. Add the bacon and brown.
  3. Then add the capsicum and mushrooms to cook through. Keep moving the ingredients around every now and then, so that they cook evenly.
  4. Next, add the tomatoes, tomato paste, paprika and bone broth and stir through. Turn the temperature down to low-med and simmer for a minute.5
  5. Then with the back of a spoon make pockets/holes to crack your eggs into. Make one pocket at a time, then crack the egg into it, then make the next pocket. This will stop the pockets from filling back up before you crack each egg into it. You want the egg to be level with the mixture, not sitting above the top and running out from its pocket.
  6. Put a glass lid (better to see through) on or cover and cook the eggs until they are how you like your eggs cooked. I like the yolk slightly runny. It will only take a minute or two, so make sure to keep an eye on it.
  7. Serve it straight away, sprinkled with oregano, and enjoy!


Because you aren’t using tinned tomatoes, but fresh ones, you need the bone broth for some liquid so it doesn’t dry out. You could use water, but the bone broth offers nutritional goodness and extra flavour.

This recipe is a perfect belly warmer for those cold winter mornings, which we have here at the moment. This would also be great to serve for brunch…or lunch…or dinner. Its that good and versatile.

Brooke x

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