Best Veggie Brunch; baked eggs

This is a super easy, slightly spicy veggie brunch recipe you can rustle up any day of the week.

I’ve been eating a lot less meat over the past few of months. Mainly because I wanted to challenge myself to see if I could eat less meat. But I am actually now really enjoying eating less meat.  I’ve always been a fan of veggie food and eating more veg and less meat actually helps me stay healthy. It’s also a lot cheaper and I feel better for it.  So, so far, so good!

Blogger recipe challenge

So when Tracklements got in touch and asked me to create a recipe with their new Hot Habanero Jam I couldn’t wait to get involved!

They saw my Love-yourself brunch for one and my Southeast Asian-inspired brunch recipes and invited me to create one for them, too. 💁🏻🍳

The jam is made using red and green peppers, and sharpened with garlic and ginger and is absolutely delicious.

I’ve been spreading it on cheese and crackers, serving it with crudités to give a spicy kick and have also been experimenting including it in my classic baked eggs recipe.

Hot hot hot

Just a warning, this stuff is fairly potent. It won’t blow your head off, but it is spicy, which I absolutely love. When I first tried it in my baked eggs recipe alongside a deseeded fresh chilli, it was too much. So this recipe only includes the jam as a form of spice, and the balance works really well.

Serves 4, takes 25 minutes.

What you need

• 1 tbsp rapeseed, olive or coconut oil
• 1 small white onion, finely chopped
• 1 garlic clove, crushed
• 1/2 sweet yellow bell pepper, chopped into small chunks
• a handful of baby tomatoes, halved
• 1 tsp oregano
• 2 bay leaves
• 1 400ml tin tomatoes
• 1 heaped tsp tomato puree
• 3 tsp Tracklements Hot Habanero Jam
• fresh coriander, finely chopped
• 4 large, free-range eggs

What to do

Preheat the oven to 180°C/fan 160°C/gas 4. In a large ovenproof skillet, gently fry the onion and garlic over a medium heat in your oil of choice until softened and translucent. After about 5 minutes, add the sweet yellow pepper and tomatoes and sauté until they begin to soften (about 3 minutes). Add a splash of water if they stick.

Add the oregano, bay leaves and stir well. Pour over the tin of chopped tomatoes, the tomato puree, Tracklements Hot Habenero Jam and season to taste. Heat the sauce through 5 minutes until bubbling.

Make 4 wells in the tomato sauce and crack an egg into each. Transfer the skillet to the centre of the oven and bake for 4-5 minutes for runny yolks, or until the eggs are cooked how you like.

Serve with fresh coriander, mini corn tortillas and extra chilli jam if you’re feeling spicy! 🌶

Have you tried Tracklements new chilli jams? What would you make with them? Let me know in the comments, I’d love to hear from you!