Baked eggs on Easter Sunday

1 Apr

baked eggsEaster Sunday is just wrapping up in Van and it was an amazing day. Spring is well and truly settled in here: flowers are everywhere, people are sunbaking (wrapped partly in blankets, but sunbaking no less), I wore my pluggers for the first time in months and months, and we got back out on the hiking trails to do what Vancouverites do best – enjoy the great outdoors.

I know that chocolate eggs are traditional on Easter Sunday, but Ned is too young to know about the Easter Bunny just yet. And we don’t need to give him chocolate which we (actually, make that, I) will no doubt eat instead of him. Instead, I made baked eggs this morning to fuel our hike up to Quarry Rock.

This recipe has been sitting in my breakfast list for too long! The pita bread baskets get toasted to a crispy crunch in the oven  providing a nice contrast to the softness of the eggs, which lie like a blankets over spiced onion and tomato.  It was easy and delicious and kept us fueled through our morning’s activity. Sitting there at the breakfast table with my little family to a coffee and these eggs made for a totally perfect Easter morning. Happy Easter friends!

Deep Cove           Cherry blossom love             Deep Cove


Splash extra virgin olive oil

1 onion, chopped

1 tsp ground cumin

1 tsp chili flakes

1 tsp smoked paprika

1 tsp salt

1 clove garlic, chopped

2 medium ripe tomatoes, chopped

3 pita breads, the pocket opened and separated to produce 6 “single thickness” circles of  pita bread

6 large eggs

Freshly ground salt and pepper


Preheat the oven to 180°C.

Prepare a 12 muffin tin by spraying the 6 muffin holes in which the pitas will be placed.

Heat a fry pan over medium heat. Add a splash of olive oil and the onions and cook until slightly translucent, 5-7 minutes.

Add cumin, chili, smoked paprika, salt and garlic and cook for 2 minutes.

Add tomatoes and cook for 3 mins until softened, stirring occasionally.

Work pita gently into the prepared muffin holes. They may need to be folded here and there, but take cake not to rip or break them.

Place 2 dessert spoons of onion mixture into the bottom of each pita, packing down a little as required.

Break an egg into each pita basket, on top of the onion mixture.

Bake for 15-18 mins. (My oven is quite slow and took 18 mins to achieve an opaque white and a soft, slightly runny yolk. Keep an eye on the eggs from about 15 mins if cooking in a fast oven.)

Serve with a sprinkling of freshly ground salt and pepper.

Adapted from 101cookbooks


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