Spanish Style Baked Eggs with a Twist

After already breaking my pre-wedding diet plan after a rough day I wanted to get back on track, for the rest of the time I have, no cheating.

I have always loved this style of eggs after brunching with my best friend in Seattle at a place called Stoneburner. They have a brunch menu item called Eggs in Purgatory, that is where I got the idea to try something like this at home. I highly recommend checking it out if you happen to pass through the Ballard neighborhood.

Prep time: 5-10 minutes, the onions are prepped prior to baking
Cook time: 25-30 minutes depending on the oven

Ingredients:

- 1 yellow onion

- 6 eggs

- Organic tomato paste

- Extra virgin olive oil

- Red curry powder

- Garlic salt 

- Black pepper 

- Cayenne pepper

- Kirkland brand Organic, No-Salt Seasoning

Directions:

Slice the onion into strips to prep them for caramelizing. Preheat the oil and add the onions, cayenne pepper, garlic salt and red curry powder to the pan, seasoning to taste. Once the onions are almost clear, add four to five tablespoons of tomato paste to the mix. The heat will loosen the thickness of the paste; do not add water as it will lose the structure of the base if it becomes too runny. 

When the onions are mixed thoroughly with the rest of the spices, spread them in an even layer along the bottom of an EVOO lined bread pan. 

Crack each egg leaving the yolk in tact, two by two, down the pan. The yolks should stay roughly equal distances from each other due to the whites spreading. 

Sprinkle black pepper and organic, no-salt seasoning across the top of the eggs. Place the pan in the center of the oven, uncovered.

Check after 10 minutes to see how the egg whites are hardening. Leave the dish in the oven until there is no movement of the egg whites when sliding the pan out to check.

Let stand 2-3 minutes before slicing to eat.

Notes:

I used a sweet yellow onion to counteract some of the cayenne spice and acid of the tomato paste. I have been trying to increase my spice tolerance so I used a significant amount of cayenne pepper.  

I prefer to use a dark, non stick 9X5 bread pan to keep the heat and structure of the dish. The eggs take the shape of their dish and you want them to be stacked nicely over the onions. 

This method produces hard yolks due to baking time and health risks needing to cook the whites through. The yolks come out very soft and light.

I hope you like it as much as I did!

Kally