Breakfast & Brunch
Free recipe
Saffron Baked Eggs with Chili and Mint
Our breakfast kitchen turns baked eggs into something special, with Chili and Mint, ready in roughly 80 minutes start to finish.
***** 4.6 · 697 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Chili and Mint: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the baked eggs warm, with plenty of good bread or a simple salad alongside. This makes about 3 servings; leftovers keep well for a day.
More Breakfast & Brunch
You might also like
Breakfast & Brunch
Free
A rustic take on ricotta pancakes with Charred Onion. Expect deep, savory flavor from a short list of honest i...
Breakfast & Brunch
Members
Comfort with a breakfast soul: egg flatbread, built on caramelized aromatics and a slow, steady simmer.
Breakfast & Brunch
Free
This baked eggs with Garlic and Herbs leans on good olive oil, bright acid, and fresh herbs -- simple ingredie...
Breakfast & Brunch
Members
A rustic take on poached eggs. Expect deep, savory flavor from a short list of honest ingredients.