Sunday Breakfast Tray Bake

A community recipe by OCDcook273

Not tested or verified by Nigella.com

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Introduction

The perfect weekend lazy breakfast or brunch even, as it's filling enough to last to dinnertime with maybe some fresh fruit for lunch to tide you over!

Ingredients

Serves: 2

Metric Cups

2 large baking potatoes
1 small onion
3 cloves garlic (large cloves)
125 grams mushrooms
400 grams plum tomatoes (a can)
4 large eggs
1 tablespoon chilli oil
1 tablespoon rapeseed oil (or olive oil)
½ teaspoon dried oregano
½ teaspoon dried mixed herbs
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
salt
pepper

2 large baking potatoes
1 small onion
3 cloves garlic (large cloves)
4⅖ ounces mushrooms
14⅛ ounces plum tomatoes (a can)
4 large eggs
1 tablespoon chilli oil
1 tablespoon rapeseed oil (or olive oil)
½ teaspoon dried oregano
½ teaspoon dried mixed herbs
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
salt
pepper

Method

Sunday Breakfast Tray Bake is a community recipe submitted by OCDcook273 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180C (fan) and place a large oven proof dish in with the tbsp of rapeseed/olive oil.

Cube the potatoes to about 1cm dice then saute in the chilli oil until just bronzed around the edges, adding in two of the cloves of garlic lightly crushed but with skin still on and the onion (medium dice). Continue to saute until the onion is just softened.

Toss through the paprika, cayenne and oregano then tip into your oven proof dish and cook for 10mins.

Meanwhile slice your mushrooms not too thinly and saute in the pan used for your potatoes with the remaining crushed clove of garlic. Cook through then when the potatoes have had their first 10mins, push them over a little in your dish and tip in your mushrooms.

Now for the grand assembly - spoon out the tinned tomatoes into little depressions in the potatoes (I get 4 in a can) with a tbsp of their juice over the top. Then crack your eggs directly on top of the potatoes also. Try to make sure the eggs and tomatoes remain "tall" rather than allowed to spread out laterlly but don't be too worried either way.

Return to the oven for a final 10mins by which time the eggs will be just set but still gooey in the middle. Serve straight from the dish on your kitchen table with plenty of fresh cracked black pepper and Maldon (or similar) sea salt, and hunks of freshly carved bread and butter of your choice. Delish.

Preheat the oven to 180C (fan) and place a large oven proof dish in with the tbsp of rapeseed/olive oil.

Toss through the paprika, cayenne and oregano then tip into your oven proof dish and cook for 10mins.

Additional Information

Use a large metal spoon to dish up sections of the bake - silicone or plastic utensils are just not thin enough to cut through the egg and tomatoes cleanly enough. A second tray of sausages whilst everything cooks could be a welcome variation but we have this as is, and me and my boyfriend are no vegetarians!