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Baked Eggs

Packed full of flavour, our baked eggs are the perfect start to any morning.


  • 2 tbsp olive oil
  • 1/2 red onion, sliced thinly
  • 1 clove garlic, minced
  • 400g Ardmona Diced Tomatoes
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp cinnamon
  • 1 tsp sugar
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 2 eggs
  • Parsley and sourdough toast to serve


  1. Heat oil in a medium fry pan and cook red onion for 5 to 7 minutes or until soft.
  2. Add garlic and cook for 2 minutes or until fragrant.
  3. Add Ardmona Diced Tomatoes, paprika, cumin, cinnamon, sugar, salt, pepper and 1/4 cup boiling water and simmer for 10 to 15 minutes or until thick and saucy.
  4. Make two hollows in the top, slip in the eggs and simmer for 5 to 10 minutes or until cooked to your liking.
  5. Garnish with fresh parsley and serve with warm sourdough toast.
Baked Eggs

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