Spiced Baked Eggs with Purple Radish

Eggs baked in a rich, spiced tomato and capsicum sauce, finished with a crown of fresh Purple Radish Microgreens. A warming, flavourful breakfast or brunch that comes together in one pan.

Ingredients

• 4 eggs
• 400g canned crushed tomatoes
• 1 red capsicum, diced
• 1 brown onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chilli flakes
• 1 tbsp olive oil
• 20g Nim Greens Purple Radish Microgreens
• to taste salt and pepper
• to serve crusty bread or pita

Method

1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Heat olive oil in an oven-safe frying pan over medium heat. Add onion and capsicum and cook for 5 minutes until softened.

3. 3

   Add garlic, cumin, paprika and chilli flakes. Stir and cook for 1 minute until fragrant.

4. 4

   Pour in the crushed tomatoes. Season with salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.

5. 5

   Make four wells in the sauce with a spoon. Crack one egg into each well.

6. 6

   Transfer the pan to the oven and bake for 8–10 minutes, until the egg whites are just set but yolks remain runny.

7. 7

   Remove from the oven and immediately top with Nim Greens Purple Radish Microgreens.

8. 8

   Serve straight from the pan with crusty bread or pita.