Name: Baked eggs with artichoke, salami, tomato, olives and mint
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 - 4
Ingredients: 1 tbsp fat (see note); ½ Spanish onion, thinly sliced; 400 gm canned tomatoes, chopped; 2 large artichoke hearts (about 140gm each), cooked, thickly sliced (see note); 50 gm salami, thickly sliced; 8 Kalamata olives, pitted; ½ preserved lemon, rind only, thinly sliced; 4 eggs at room temperature; 2 tbsp chopped mint; ¼ tsp dried chilli flakes (optional)

Baked eggs with artichoke, salami, tomato, olives and mint

Australian Gourmet Traveller recipe for baked eggs with artichoke, salami, tomato, olives and mint by Pete Evans.

Serves 2 - 4

Prep

20M

Cook

15M

Total

35M

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Ingredients

1 tbsp fat (see note)

½ Spanish onion, thinly sliced

400 gm canned tomatoes, chopped

2 large artichoke hearts (about 140gm each), cooked, thickly sliced (see note)

50 gm salami, thickly sliced

8 Kalamata olives, pitted

½ preserved lemon, rind only, thinly sliced

4 eggs at room temperature

2 tbsp chopped mint

¼ tsp dried chilli flakes (optional)

Method

Main

1.Preheat oven to 200C. Heat a frying pan over low-medium heat, add fat and onion, and cook until soft (3-5 minutes). Add tomatoes and cook until mixture thickens (8-10 minutes). Season to taste then add artichoke, salami, olives and preserved rind, stir to combine then transfer to a warmed 1-litre shallow baking dish. Make four wells in the mixture and break an egg into each, then bake until whites are set but yolks are still soft (10-15 minutes). Scatter with mint and chilli flakes, and serve.

Note Duck fat, lard, tallow or coconut oil are all my preference. Buy prepared artichoke hearts from a delicatessen or, cook your own: peel and trim fresh globe artichokes, cook for 5 minutes in boiling water, then remove the chokes.
Notes

Pete Evans

Styling by Deborah Kaloper

Ingredients

Method

Main

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