Tomato and Mushroom Baked Eggs
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 17mins
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- Serves
- 4
-
- Calories
- 201
Start your Mother's Day with a delicious breakfast of eggs baked in tomatoes and mushrooms.
recipe updated 17 May 2023
Ingredients
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- Chestnut mushrooms
- 400 g
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- Kale
- 150 g
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- Extra virgin olive oil
- 2 teaspoons
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- Ground coriander
- 2 teaspoons
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- Ground cumin
- 2 teaspoons
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- Paprika
- 2 teaspoons
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- Garlic clove
- 2
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- Tinned chopped tomatoes
- 400 g
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- Egg
- 4
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- Fresh chilli
- 1
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- Fresh parsley
- as needed
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- Paprika
- as needed
Tools
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Wooden spoon
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Pastry brush
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kCook Multi
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Ceramic baking dish - 13 x 9 x 2"
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Fit kCook bowl to kCook Multi
- Add extra virgin olive oil to the kCook bowl
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice chestnut mushrooms into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Cook with filler cap removed - 5 min, 120°C, speed 3
- Then add ground coriander, ground cumin, paprika, garlic clove, kale and tinned chopped tomatoes to the kCook bowl
- Season
- Cook with filler cap removed - 2 min, 98°C, speed 3
- Pre-heat in grill - high heat
- Grease a clean ceramic baking dish
- Transfer content of kCook bowl to ceramic baking dish
- Make an indentation
- Add egg to the ceramic baking dish
- Grill in grill - 5 min, high heat
- Garnish with fresh chilli, fresh parsley and paprika
- Serve