Baked breakfast eggs with Shepherd’s Bread™

26 May 2016

Prep time 10 minutes
Cooking time
Serves 4

2 Tbsp olive oil
4 spring onions, trimmed, halved
1 clove garlic, crushed
1 x 400g can tomatoes
2 Tbsp chopped Coriander leaves, plus extra to serve
4 eggs
250g Fresh mozzarella cheese

Step by Step instructions

1. Heat half oil in a frypan over medium heat, add spring onions, and cook, stirring occasionally for 5 minutes till softened. Transfer to a plate and set aside. Heat remaining oil and add garlic, tomatoes and coriander leaves. Reduce heat to medium low and simmer for 5 minutes till slightly thickened.

2. Heat two Small individual frypans over medium heat and divide tomato sauce into each pan. For each pan make 2 holes in tomato sauce and crack eggs into each hole. Cover and cook for 3-4 minutes till egg is cooked to your liking. Divide mozzarella cheese between each frypan and cover for 1 minute till cheese is meted.

3. Serve topped with spring onions and coriander leaves.

This can also be made in a large frying pan.

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Shepherd’s Bread™

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