Dukkah Baked Eggs

Dukkah Baked Eggs

 

 

Ingredients:

1 large tomatoes, halved
1 cup spinach
½ teaspoon olive oil
2 organic free range eggs
2 teaspoons pepita seeds
1 tablespoon dukkah (seasoning mix)
Celtic Sea Salt and Pepper

1. Preheat the oven to 180°C/350°F.
2. Place the tomato halves on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with pepper.
3. Roast for 15 minutes and then reduce oven temperature to 170°C/325°F.
4. Meanwhile, coat a small oven proof ramekin with oil and crack two eggs in.
5. Put the ramekin in an oven safe dish and add enough boiling water to the dish to come half way up the sides of the ramekins.
6. Put the ramekins in the oven with the tomatoes and cook until the eggs are just set, about 10 minutes. In the last 2 minutes add the spinach in with the tomatoes, roll in the oil and allow to wilt.
7. When cooked sprinkle to eggs with pepita seeds and the dukkah.
8. Serve with the tomato, wilted spinach.