Eggs Baked with Halloumi & Tomato Sofrito

This is a fun way to make baked eggs. You can make tomato sofrito ahead of time and it will keep in the fridge for a couple of days. Finish with delicious, salty, halloumi cheese.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat the oven to 180 C / 355 F.
2. 2Heat 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. 3In 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. 4Brush 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. 5Carefully, 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. 6Serve with a side of roasted cherry tomatoes and fresh herbs like basil or oregano.