Recipe
Lamb Bhuna
Slow-cooked lamb bhuna with deeply browned onions, warming spices and a thick reduced masala gravy.
Mexican-Style Baked Eggs
Classic
serves 4
Mexican-style baked eggs are quick, colourful, and full of flavour. Eggs are gently baked in a rich tomato base with peppers, onion, and warming spices until just set and ready to scoop.
It is a brilliant breakfast-for-dinner dish and works beautifully with warm tortillas, crusty bread, or avocado on the side. Simple ingredients, bold result.
12 mins prep23 mins cook35 mins total
Heat oven to 200°C (180°C fan).
Sauté onion and red pepper in oil until softened.
Add garlic, cumin, and paprika; cook for 30 seconds until fragrant.
Stir in chopped tomatoes and simmer 8–10 minutes until thickened.
Season well, then make small wells in the sauce and crack in the eggs.
Bake 8–10 minutes until whites are set and yolks are still slightly soft.
Finish with coriander or chilli flakes and serve immediately with warm bread or tortillas.
Keep cooking
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