We've been meaning to get back to food blogging for AGES. (Caitlin + Jones started as a food blog and it's something we both still really love) So here we are, three whole years later.
Today for Lunch Nathan and I made these baked eggs. They are truly wonderful. The perfect antidote to a weird, cold February day. We hope you enjoy looking at the images and also maybe making them yourself.
1 Onion or a couple spring onions (chopped up really small)
1 Clove Garlic
1 Pepper (diced)
1 Courgette (optional) (diced)
1 Tin Tomatoes.
A few eggs (how ever many you want)
Salt + pepper, chilli flakes and a bit of oregano or mixed herbs.
Heat a bit of butter/olive oil in a pan and fry off the onion and garlic until a little bit soft (2 mins) then add the pepper and courgette or chuck in anything you've got in the fridge. Fry off for about 5ish mins. Then add tin of tomatoes. Heat until bubbly hot. Season with salt and pepper and chilli flakes. Make a few little gaps and crack the eggs in. Cook for a few minutes until the eggs begin to loose their liquidness. Then pop under a hot grill until the eggs are done on top (2 mins) Sprinkle the top with seasoning, chilli and oregano.
Serve up with nice toasted bread and eat straight out of the pan.
Let us know if you make them and tag us on instagram @caitlinandjones