Huevos al horno con sofrito de tomate y halloumi

Ingredientes

• 2-3 tablespoons olive oil
• 1 Spanish onion (peeled and chopped)
• 2 tomatoes (diced)
• 1 large garlic clove (finely chopped)
• 1 tablespoon red wine vinegar
• Sweet paprika (sea salt, pepper)
• 6 eggs
• 120 g halloumi cheese (4 oz.)
• Muffin baking tray or individual casings
• Fresh parsley
• Fresh basil
• 12 cherry tomatoes (on the vine for roasting)

Preparación

1. 1

   Preheat the oven to 180 C / 355 F.

2. 2

   Heat 2 tablespoons of olive oil in a frying pan but don't let it get too hot. Add the sliced onions and saute until softened. Add the garlic, tomatoes, paprika, red wine vinegar, 1/2 teaspoon of sea salt and a little pepper. I like to add a little sprinkle of chilli flakes for that extra kick. Cook for 5-10 minutes on low heat, stir a few times.

3. 3

   In a clean frying pan, grill sliced halloumi (1/2-cm thick) on each side for 1 minute or until golden brown crust forms. Use ghee or coconut oil.

4. 4

   Brush each muffin case with a little olive oil or melted butter. Add equal amounts of tomato sofrito, layer a few dices of cooked halloumi and some chopped fresh parsley to each case. Save a few slices of halloumi for later. Crack an egg into each case.

5. 5

   Carefully, transfer the muffin tray to the middle shelf of the oven. Bake until half cooked, about 5 minutes, then place the remaining halloumi slices on top and bake for a further 5-7 minutes or until eggs are visibly firm and slightly puffed up. The egg yolks should look just cooked, they might look a little overdone on the surface but should still be runny on the inside.

6. 6

   Serve with a side of roasted cherry tomatoes and fresh herbs like basil or oregano.