BAKED EGGS WITH SPRING HERBS

This is an adaption of the Israeli shakshuka with a generous handful of spring herbs stirred into the mix. Prepare for breakfast, brunch, dinner, or anytime.

serves 3-4

6 tomatoes (about 600g), halved

¼ cup extra virgin olive oil

1 red onion, finely sliced

1 teaspoon finely chopped chilli (optional)

1 teaspoon fennel seeds

½ teaspoon smoked paprika

1 bunch chervil, chopped

½ bunch flat-leaf parsley, chopped

½ bunch dill, finely chopped

Sea salt

4 eggs

50g feta

4 sourdough or ciabatta slices, toasted, to serve

Sitting a box grater over a bowl, coarsely grate the tomato halves, discarding the skins. Set the tomato pulp aside. Reserve a heaped tablespoon of chopped herbs for garnish at the end of cooking

Heat the oil in a heavy based medium frying pan (about 24cm diameter) over a medium heat. Add the onion and cook for 8 minutes (no less), stirring occasionally, until softened. Add the fennel seeds and paprika and chilli, if using. Cook for a minute. Stir in the tomato pulp and ½ cup of water. Bring to a simmer and cook for 10 minutes, stirring occasionally and adding extra water if needed (you’re looking for a tomato pasta sauce consistency). Stir through the herbs to combine. Season to taste with salt and pepper.

Using the back of a spoon gently press four hollows into the tomato mixture. Break an egg into each hollow. Crumble the feta over the surface. Cover with a lid, reduce the heat to low-medium and cook for 8 minutes, or until the white has just set – the yolk will be runny. Cook longer if firmer eggs are preferred.

Scatter over the reserved herbs. Serve hot, with the grilled bread to sop up the juices.

Recipe by Fiona Hammond, September 2024