Mediterranean baked eggs

Mediterranean baked eggs

By
From
Something for Everyone
Serves
4
Photographer
Ben Dearnley

These Mediterranean-style baked eggs make a delicious alternative to poached eggs. They’re sophisticated enough that adults love them, but also a hit with younger members of the family. If you have dried beans on hand, you can soak and cook them instead of using tinned.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 onion, finely chopped
1 large red capsicum, seeded and cut into thin strips
3 tomatoes, diced
400g tinned cannellini, rinsed and drained
or 400g tinned borlotti, rinsed and drained
or 400g tinned red kidney beans, rinsed and drained
4 eggs
100g reduced-salt feta cheese, crumbled, (see note)
toast, to serve

Method

  1. Preheat the oven to 190°C. Heat the oil in a frying pan over medium heat and cook the onion for 5 minutes, or until softened. Add the capsicum and cook for a further 3 minutes or until softened. Add the diced tomato, cover, and cook for about 5 minutes, or until the vegetables are tender. Stir in the beans.
  2. Divide the mixture among four small shallow baking dishes. Make a well in the centre of each and break an egg into each dish. Scatter the feta over the vegetables and beans, then cover each dish loosely with foil. Bake in the oven for 15 minutes, or until the eggs are cooked to your liking. (Avoid giving under-cooked eggs to children under 2 years; cook until the whites have completely set and the yolks have started to thicken.)
  3. Serve the Mediterranean baked eggs in their dishes with toast on the side.

Baby’s serve

  • For a younger baby, blend together some of the egg and the cooked vegetable mixture until smooth. You may need to add some liquid (water or your baby’s milk) to achieve the desired consistency. For an older baby, keep the consistency lumpier or just chop into small pieces.

Toddler’s serve

  • Serve as is, cutting into pieces he can pick up with his hands or cutlery.

Soft cheeses

  • Ricotta and other soft cheeses, such as feta, are considered a high-risk food in terms of contamination with listeria bacteria. As such, pregnant women are advised not to eat them. You can give soft cheeses to healthy babies over 6 months of age, however, you should be careful when purchasing and storing them. Make sure they’re very fresh, packaged hygienically (in a sealed packet) and stored in the refrigerator. Don’t re-serve any unfinished portions.
Tags:
Something for Everyone
Louise
Fulton
Keats
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
healthy
nutritional
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