New kitchen items, yay :)

I've been meaning to try some baked egg recipes ever since first having some of Birdman Eating's fabulous ever-changing variations on this theme.  Last weekend I finally I got around to buying the ceramic dishes I've been meaning to buy from the Chef's Hat and so tonight was attempt number one.  It has been a cold day (11.8 degrees - I was going to say very cold but I do remember colder days from New Zealand...) and piping hot individual dishes straight from the oven to the table was just what Dad and I felt like for dinner.

Baked Eggs with Spicy Tomato and Feta Sauce

Serves 2 - I'll be halving the recipe for an easy dinner for one some time soon too. 

2 tablespoons of olive oil
2 small or 1 medium onion, finely sliced
2 cloves garlic, chopped
2 teaspoon chopped fresh red chilli
4 medium diced tomatoes
1 tablespoon fresh or 1 teaspoon dried oregano
Salt and pepper
1 handful chopped parsley
1 cup crumbled feta
4 eggs
A few slices of fresh bread

1. Heat the oil in a pan.  Add the onion and saute gently until tender and clear.  Add the garlic and chilli and saute for about a minute until fragrant.

2. Add the chopped tomatoes, oregano, salt and pepper and simmer for about 5 to 10 minutes until the sauce thickens.

3. Remove from the heat and mix in the fresh herbs and feta.

4. Divide between two individually sized baking dishes, indent each twice with a spoon and crack the eggs into the indentations.

5. Bake in a preheated 220 degree oven until the sauce is bubbling and the egg whites have just set.  Serve with slices of bread to soak up the gooey egg yolks and the delicious sauce...