Egg & Tomato Salsa Bake

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Egg and tomato salsa bake smothered in cheese. 

Quick and easy brunch idea. The salsa can be made in advanced. Serve in individual dishes.

Baked Egg
Baked Egg


4 Tbsp cooking  oil

1 small onion, chopped

3 cloves garlic, grated

1 tsp crushed chillies

½  tin (about 200g) chopped  tomatoes

4 large eggs

¼ cup grated strong cheese

1 Tbsp chopped basil

Salt & pepper to taste



Heat a saucepan over medium heat.

Add the oil and heat until hot.

Saute chopped onion, garlic, and crushed chillies.

Cook until softened and light brown, about 6 minutes.

Add the chopped tomato and bring to a simmer.

Cook for about 10 minutes until the sauce has slightly thickened.

Turn off the heat and divide the sauce into your separate oven proof dishes.

Ramekins works well for this dish.

Add the eggs into the your dishes.

Sprinkle over the grated cheese. Season with salt and pepper.

Bake in a preheated oven at 200 degrees Celsius for around 12-15 minutes or until the egg has cooked to your taste.

Remove the dishes from the oven and serve immediately.

Sprinkle with fresh basil and serve with some toasted bread or tear and share bread on the side.

© Cape Malay Cooking & Other Delights





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No-knead brioche buns

Ideal for Suhoor

Mix up these breakfast treats the night before, then all you have to do is bake and eat them warm from the oven


Makes 12

Preparation: 10 minutes

Cooking time: 20 minutes plus overnight proving



200g butter, very soft

2 tablespoon caster sugar

3 eggs, plus 1 beaten for glazing the next day

500g strong white bread flour

½ teaspoon yeast

1 teaspoon salt

200ml whole milk



Mix the butter, sugar and eggs in a large bowl – they’ll look a mess rather than coming together nicely. Add the flour, yeast and salt and pour on the milk. Stir the mixture to make a sticky dough (use you hands if you prefer), cover the bowl and leave somewhere cool for the whole day or overnight.

Heat the oven to 190C. Butter a 12-hole muffin or bun tin. Pull off lumps of dough  (flour your hands if it’s sticky) and form into a ball. Drop into one of the holes and repeat. Brush the tops with egg and bake for 20 minutes, or until golden and cooked through.

Cook’s Tip


1. Push a plain chocolate button into the centre of each roll and smooth the dough over before baking.
2. Leave out the sugar, add a pinch of paprika to the flour and sprinkle the tops with grated parmesan before baking.
3. Add grated lemon zest to the dough and don’t brush with egg. Instead, once cooked, brush the tops of the rolls with lemon juice mixed with golden caster sugar.



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Tomato baked eggs

Serves 4

Cooking Time: 1 hour includes 45-50 minutes in the oven


900g ripe vine tomatoes

3 garlic cloves

3 tablespoons olive oil

4 large free range eggs

2 tablespoons chopped parsley



Preheat the oven to fan 180C. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 liter ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.

Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.

Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.




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One pan breakfast

Ideal for Suhoor

Serves 4

Prep time: 5 minutes

Cooking time: 15 minutes


4 sausages, chopped

140g button mushrooms

6 eggs, beaten

8 cherry tomatoes, halved

Handful grated cheese (optional)

1 tablespoon snipped chives


Heat the grill to high.

Heat a medium non-stick frying pan suitable to go in the oven, add the sausages and fry for 3 minutes. Tip in the mushrooms and continue to cook for a further 3-5 minutes. Drain any excess fat and move the ingredients so they are evenly spread out.

Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 minutes over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 minutes until set. Cut into wedges and serve with your favourite sauces.


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Spinach Omelette

Ideal for Suhoor

Serves 4


200g bag spinach leaves

2 dessert spoons olive oil

1 small onion, finely sliced

1 large potato, peeled and finely sliced

5 eggs


Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.

Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.