I've become a fan of baked eggs. I'm not really sure when this started but there is something very comforting about a bunch of delicious ingredients sizzling away in a cast iron pan and breaking into the egg sitting in the middle!
While I was in Boston, I came across these fantastic cast iron pans that just screamed "baked eggs" to me. I had been looking around for pans just like this in Melbourne but hadn't found any that were they right size or depth. I bit the bullet and bought these incredibly heavy cast iron pans and carted them around the USA and eventually back to Australia. From the picture above, you can see that it was well worth the carting!
I made the dish above this morning for breakfast. It doesn't have a particular recipe and if you try it at home, you can add what ever you want but here is kind of how I did it and what I learnt!
- Make sure all our ingredients are prepped and ready to go. This baby cooks quickly!
- I chopped and par cooked 2 potatoes.
- in the cast iron pans add a little oil and start to fry off some red onion rings. Add the potatoes until they get a little colour.
- add some fresh roughly chopped tomatoes, quickly stir then add some good quality passata di pomodora (Italian style pureed tomato sauce) and leave to bubble away. It will reduce quite quickly.
- I added 2 tablespoons of Mexican style beans (yep, the kind from a can). These are great for this dish as they are flavoured and have chopped peppers in there as well. You could make your own beans to add. Slightly mix in beans.
- When the sauce is looking like it's cooked around the edges, crack a fresh organic egg into the middle of the sauce. Season dish with salt and pepper.
- I added a little grated cheese and put the pans under the grill for a couple of minutes to brown.
- Serve with Tabasco or hot sauce, avocado and fresh chopped coriander and tortilla chips!