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THE JOURNAL | FOOD & DRINK

What To Cook:
Baked Eggs with Cornbread

Ben Porter, Head Chef at Oscar at Charlotte Street Hotel, makes comforting baked eggs with a rich tomato and pepper sauce, topped with feta and served with homemade cornbread. 

The cornbread really makes this dish. It’s hearty, comforting and perfect for a cosy autumn weekend. And if you have any cornbread left over, don’t let it go to waste - soak slices in an egg mixture and turn them into savoury French toast for breakfast the next day.

Ingredients

  • For the baked eggs:

    • 1 red pepper, thinly sliced
    • 1 yellow pepper, thinly sliced
    • 1 white onion, thinly sliced
    • 6 garlic cloves, thinly sliced
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • 10 plum tomatoes, roughly chopped
    • Splash of olive oil, for cooking
    • 1 cup of water
    • A handful of chopped coriander
    • A 200g block of feta
    • 6 eggs

  • For the cornbread:

    • Splash of olive oil, for cooking
    • 1 white onion, diced
    • 1 green chilli, finely chopped
    • 200g corn (fresh, tinned or frozen)
    • 2 large eggs, beaten

Method

Scroll through to follow the recipe...

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  1.  Preheat your oven to 180°C.

  2. Start by making your cornbread. Gently sweat the onions and chilli, without colour, to make the base. When soft and translucent, add the corn and cook for a further few minutes. Remove from the heat and allow to cool.  

  3. In a bowl, mix the eggs, cornmeal, milk, flour, salt, pepper and cheese. Beat until well mixed, then stir in the onion and corn mixture to create a thick batter. Transfer the mixture into a loaf tin and bake for 20 mins.

  4. While your cornbread is baking, make the tomato and pepper sauce. Gently heat the olive oil in a saucepan, then add the onion, garlic, chilli, and gently sweat without colour.  Add the spices and peppers and cook until soft. Then add the chopped tomatoes along with 1 cup of water and slowly simmer until reduced – this will take around 15-20 minutes. Transfer to an ovenproof dish.

  5. Make a few wells in the tomato and pepper sauce and crack an egg into each hole. Bake for 20 minutes until the eggs are set.

  6. Remove from the oven, crumble over the feta and garnish with the coriander. Serve with slices of the freshly baked cornbread.

Shop The Look

In the lead image, you'll find Kit Kemp's Blanket Stitch Napkins in Orange/Yellow, Lotus Vase and ceramic artist Sasha Compton's Walking Amongst a Sea of Bracken Plate - all available to buy from Shop Kit Kemp.