Weekends are for breakfasting. To me, there is nothing better than waking up, slowly sipping my coffee and preparing a meal to share with my husband. Typically this was my time to experiment in the kitchen and prior to having a baby, it could be an all-morning affair. These days, however, things are bit more hectic since we are now typically up by 5:30am with the baby, so spending a leisurely morning sleeping in is a thing of the past. I’ve come to terms with foregoing those few hours of sleep and now almost enjoy watching the sun rise. Almost. Coffee is still (and always) first on the list but feeding the baby, feeding the dog and other things tend to pop up that keep me from fully concentrating on breakfast.
That being said, creating a quick meal is the new experimentation and this one totally fits the bill. I love eggs and baked eggs are a great way to incorporate tons of flavor and quite a few veggies to balance everything out. It also comes together pretty quickly, in about half an hour or so, and easily since most of the cooking time is hands-off. I adapted this recipe from Yotam Ottolenghi, but added tomatoes to give the recipe a bit more substance. This recipe is reminiscent of shakshuka, a cumin-spiced dish where eggs are poached in a tomato sauce with onions and bell peppers. There are hundreds of variations of this dish and it’s quite forgiving to suit your tastebuds, so feel free to experiment with different spices or vegetables.