Waitrose and Partners
Air fryer baked eggs

Air fryer baked eggs

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.

3.5 out of 5 stars(3) 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
  • ½ x 25g pack flat-leaf parsley, chopped

Method

  1. 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.

  2. 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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

686kJ/ 164kcals

Fat

5.7g

Saturated Fat

1.6g

Carbohydrates

15g

Sugars

13g

Fibre

5.4g

Protein

10g

Salt

0.4g

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