Eggs Baked with Haloumi & Tomato Sofrito

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paleo baked eggs haloumi recipe

Recipe: Baked eggs with haloumi & tomato sofrito

This is a really fun way to make eggs. You can make sofrito ahead of time, it will keep in the fridge for a couple of days. I used some haloumi cheese because I just adore it. It’s got so much flavour and saltiness that a little bit goes a long way. Haloumi is usually made with half goat’s half sheep’s milk (sometimes it might also have some cow’s milk) and is super high in protein, around 22gm per each 100gm of cheese. If you can’t tolerate any kind of dairy, feel free to omit it.

If you don’t have a muffin baking tray, feel free to use a standard tray or a casserole dish and make little wells in the sofrito mix before cracking the eggs in. We used a rubber silicone muffin tray, which is easier to remove the eggs from. Use a knife to separate the sides of the casings from the muffins before you remove the eggs.

Ingredients

  • 6 eggs
  • 1 Spanish onion, peeled and sliced
  • 200gm diced tomatoes, canned is fine if you can’t get fresh
  • 1 large garlic clove, finely chopped
  • 1 tbsp red wine vinegar
  • 2-3 tbs olive oil
  • 120gm haloumi cheese
  • Sweet paprika, sea salt, pepper
  • Muffin baking tray or individual casings
  • Fresh parsley
  • Fresh basil
  • Cheery tomatoes on the vine for roasting

baked eggs paleo

Instructions

  1. Preheat oven to 180C.
  2. Heat 2 tablespoons of olive oil in a frying pan, don’t let it get too hot. Add sliced onion and saute until translucent and soft. Add garlic, tomatoes, paprika, red wine vinegar, 1/2 teaspoon of sea salt and a little pepper. I like to add a little sprinkle of chili flakes for that extra kick. Cook for 5-10 minutes on low heat, stir a few times.
  3. In a clean frying pan, grill sliced haloumi (1/2 centimeter thick) on each side for 1 minute or until golden brown crust forms. Use ghee or coconut oil.
  4. Brush each muffin case with a little olive oil or melted butter. Add equal amounts of tomato sofrito , layer a few dices of cooked haloumi and some chopped fresh parsley to each case. Save a few slices of haloumi for later. Crack an egg into each case.
  5. Carefully, transfer the muffin tray to the middle shelf of the oven. Bake until half cooked, about 5 minutes, then place the remaining haloumi slices on top and bake for a further 5-7 minutes or until eggs are visibly firm and slightly puffed up. The egg yolks should look just cooked, they might look a little overdone on the surface but should still be runny on the inside.
  6. Serve with a side of roasted cherry tomatoes and fresh herbs like basil or oregano.

Preparation time: 10 minutes

Cooking time: 20 minutes

Number of servings: 3

paleo baked eggs

Notes: To make roasted tomatoes, preheat oven to 200C and bake cherry tomatoes on the vine in a baking tray drizzled with some olive oil and Balsamic vinegar for about 20 minutes. At 10 minute mark, turn the oven down to 170-180C. Sprinkle with a little sea salt and pepper when serving. You can start roasting the tomatoes 10 minutes before you’re going to add the egg muffins to the oven so that both come out at the same time.

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One Comment

  1. Posted June 16, 2012 at 2:42 am | Permalink

    Just made these! DELICIOUS!

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