I have to make a shout-out to the genius who has given us yet another reason to love weekends – the person who invented ‘brunch’. I am guessing he (or she) slept in one Sunday morning, slowly making his way out of bed to realise it is almost noon. Contemplating about what exactly to eat – should I have breakfast or lunch? – he just decided to label his meal ‘br-unch’, thereby making it socially acceptable for all coming generations to eat muesli or eggs at basically any time during the weekend. I say well done and thank you to this person – you are my personal hero!
One classic item on the brunch menu is ‘baked eggs’. Typically it’s eggs cooked in a tomato sauce of some kind. The great thing about this dish is that it is not only super easy to make at home but also easy to customise. You can create about a hundred versions by adding different ingredients and spices to your tomato sauce.
- 1 pepper bell of choice - I used half each of a red and a green one - chopped in small cubes
- ½ small red onion, finely chopped
- 1 can of sardines
- ⅔ can of chopped tomatoes
- small piece of goat's feta
- 2 eggs
- 1 tablespoon olive oil
- 4 black olives, thinly sliced
- 1 teaspoon capers
- 3 anchovy filets, finely chopped
- 1 tablespoon chopped parsley
- salt and pepper to taste
- Heat the olive oil in a small oven-proof pan on medium heat, add the chopped onion, pepper bell and anchovies - let sizzle for about 5 minutes.
- Add the chopped tomatoes, sardines, black olives, capers, parsley and salt and pepper to taste and let the mixture simmer for approximately 15 minutes.
- Using a wooden spoon and by pushing the tomato mixture to the side, create two little holes in the mixture and crack an egg into each of the holes.
- Wait for the bottom of the eggs to set, crumble the feta cheese on top and then place the pan into the oven (180°C, fan-forced, no need to preheat).
- Bake for about 7 minutes or until the eggs are cooked through.
- Serve with bread or by itself along some greens.
One serve comes out at around $1.90 AUD/1,30 €
Not only is this recipe fool-proof – no excuses for these lazy cooks! – but also dead-cheap. Featuring affordable ingredients such as eggs and sardines it is my go-to dish on these tight-budget-days at the end of the month. One serve comes out at around 1,30 €/1,90 AUD and makes a thrifty cook a happy camper.
Happy thrifty cooking! – Johanna