Step-by-Step Guide to Prepare Super Quick Homemade Baked eggs and aubergine in spicy sauce
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Super Quick Homemade Baked eggs and aubergine in spicy sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Baked eggs and aubergine in spicy sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked eggs and aubergine in spicy sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Baked eggs and aubergine in spicy sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Baked eggs and aubergine in spicy sauce using 13 ingredients and 4 steps. Here is how you cook that.
Had something similar to this on holiday, really liked it so created my own! Great with crusty bread, perfect comfort food.
Ingredients and spices that need to be Take to make Baked eggs and aubergine in spicy sauce:
- 2 large free range eggs
- 1 tin plum tomatos
- 1 half chopped aubergine
- 1 quartre red onion
- 1 Half chopped red pepper
- 1 handful chestnut mushrooms, halved
- 1 dash balsamic vinegar
- 1 evoo
- 1 fresh chopped herbs - thyme, rosemary, parsley
- 1 smoked paprika, s+p, dried oregano
- 1 grated mature cheddar
- 1 clove smoked garlic
- 1 Half red chilli, chopped
Instructions to make Baked eggs and aubergine in spicy sauce
- Dice the red onion, place in a pyrex/casserole dish with the fresh thyme, small amount of evoo and the balsamic vinegar. Roast in oven for about 10 min till onions slightly caramelised.
- Tip out excess balsamic. Add the aubergine, mushrooms, pepper, tin tomatos, garlic. Add a dash of evoo, s+p, chopped chilli, fresh rosemary, parsley, dried oregano and smoked paprika. Stir well and put back into oven on 175°F for 35 minutes.
- Take out of oven (dont turn oven off), stir well, carefully break the eggs in the centre of the dish. Sprinkle on the parsley. Carefully sprinkle the grated cheese around the edges of the dish so you have a ring of cheese with the eggs in the middle. Return to the oven.
- Bake for another 20 minutes, untill eggs are done. Serve hot with crusty bread.
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