Cooking Adventures: Baked Eggs

At the beginning of this term at university, I decided to eat healthier, more cheaply and be more adventurous with my cooking. Needless to say, that resolve has not been going so well. While I haven’t reverted back to my usual fish fingers, pasta and peas, my diet has been awful. Pizza takeaways, cake, pudding – it’s all been keeping me going while work has been on the high load.

Last week, I decided that would change. I started with a relatively simple meal of baked eggs, something I had never made or eaten before, but seemed both healthy and easy to make. Not to mention the ingredients were in no way expensive. Believe it or not, I first heard of baked eggs in Sri Lanka, at a hotel I was staying at.

The basic recipe I used was:

  • 1 tablespoon Vegetable oil
  • Half a can of chopped tomatoes
  • A rough handful of frozen peas
  • Salt, pepper, basil and dill leaves
  • Basil Pesto
  • And 2 medium sized, free range eggs

All the ingredients, with the exception of the eggs,were mixed together in a saucepan over medium heat (making a massive mess at it did so, with all the spitting that went on) and then once thickened, half was put in a small, one-person casserole dish and the two eggs broken over the top. The rest of the tomato sauce went over the eggs and into the oven it went for 20 or so minutes until the egg whites were, well, white. Very easy and quite yummy once I got around to eating it. Nor did it look too bad:

Baked Eggs

All in all, despite the mess and chaos of actually cooking, I enjoyed the end product (and much of the process). I just need to continue the trend now and create more meals. Now, I need to work out what on Earth I’m going to cook next.

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