Air fryer baked eggs

Name: Air fryer baked eggs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 400 g cans chopped tomatoes; 2 tsp Cooks' Ingredients Peppery Pul Biber; 1 onion, finely chopped; 2 clove/s garlic, finely chopped; 1 red pointed pepper, deseeded and sliced into thin rings; 4 Waitrose British Blacktail Free Range Medium Eggs; 25 g pack flat-leaf parsley, chopped

A quick and easy, air fryer version of a shakshuka brunch recipe.

For tips on cooking safely with your air fryer, go to the method tab.

5 out of 5 stars(2) Rate this recipe

Gluten freeVegetarianHealthyHigh fibre2 of your 5 a day

Serves4
CourseBrunch
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

2 x 400g cans chopped tomatoes
2 tsp Cooks' Ingredients Peppery Pul Biber
1 onion, finely chopped
2 clove/s garlic, finely chopped
1 red pointed pepper, deseeded and sliced into thin rings
4 Waitrose British Blacktail Free Range Medium Eggs
1/2 x 25g pack flat-leaf parsley, chopped

Method

Remove the basket of the air fryer and heat to 180ºC. Mix together the chopped tomatoes, pul biber, onion, garlic and red pepper then spoon into the main cooking pan of the air fryer. Cook for 20 minutes, then stir.
Open the lid of the air fryer and crack 4 eggs on top of the tomato mixture. Season with freshly ground black pepper and cook for a further 3-4 minutes until the eggs are cooked through to your liking. Scatter with the chopped parsley and serve with crusty bread, if liked.

Cook’s tip

Customer safety tips

Follow manufacturer’s instructions and advice for specific foods
Pre-heat the air fryer to the correct temperature
If cooking different foods together, be aware that they may require different times and temperatures
Spread food evenly – do not overcrowd pan/chamber
Turn food midway through cooking
Check food is piping/steaming hot and cooked all the way through
Aim for golden colouring – do not overcook
Use a food thermometer/probe to check temperature: more details here
Check out the FSA webpage for further advice: www.food.gov.uk