Monday, October 8, 2012
Baked Egg WIth Cheese Filled Meatballs And Spiced Tomato Relish
Remember the mozzarella filled meatballs that I served with my spiced tomato relish earlier on? The leftover was turned into a hearty late breakfast ala eggs en cocotte.
It takes no time to prepare and will save you from pushy mothers with prams, crying toddlers and people who speak loudly on their mobile phones at most popular cafes.
I will put in a Malaysian Monday post on Wednesday, meanwhile please send all your entries to Sharon (Test With Skewer) at firstname.lastname@example.org
recipe from the tummies' kitchen
oven preheated at 220 C (conventional)
recipe per serve
3 heaped tbs of my spiced tomato relish
a drizzle of olive oil
a little chopped parsley
toasts to serve
Place tomato relish and meatballs in a ramekin, place ramekin in an oven tray.
Crack two eggs over and bake in the preheated oven for 4 to 5 minutes or until the egg whites are just set but the yolks should remain runny.
Drizzle with some olive oil and top with some chopped parsley.
Serve with some toast on the side.