Baked Eggs with Moringa
Prep time
Cook time
Total time
Inspired by Judith Jones' Baked Eggs recipe from "The Pleasures of Cooking for One"
Recipe type: Breakfast
Serves: 2
  • 2 strips bacon
  • 1 Tb. unsalted butter
  • Splash of olive oil
  • 1 medium onion, finely chopped
  • Handful fresh mushrooms, sliced (optional)
  • 1 c. fresh Moringa leaves (removed from stems)
  • 2 Tb. heavy cream
  • 4-5 grape tomatoes, halved
  • 2 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tb. freshly ground Parmesan
  1. Heat the oven to 350 degrees.
  2. Cook the bacon in a non-stick skillet; place on paper towel to cool. Remove grease from pan, then wipe skillet using a paper towel.
  3. Butter the bottoms and sides of two 1-cup ramekins and place on a baking sheet.
  4. Heat the same non-stick skillet over medium to warm the butter and olive oil.
  5. Add the onion (and mushroom, if using) and cook for about 2 minutes, until the onion starts to sweat.
  6. Add Moringa leaves to the pan. Sprinkle with a little salt and pepper, stir to mix into the onion mixture and cook over medium/low heat about 3-4 minutes.
  7. Transfer the Moringa/onion mixture to each ramekin.
  8. Drop in a few slices of tomatoes and some crumbled bacon.
  9. Make a little well in the center of the mixture, then crack an egg and place it into the well.
  10. Top each egg with 1 Tb. heavy cream; sprinkle with a little salt and pepper and parmesan.
  11. Place in the oven and bake for about 15 minutes, until the egg is set (you can leave it in a little less or a little more time, depending on how you like your yolk).
1) This type of dish is a great way to use up leftovers or small quantities of something you have in your fridge. Spinach is always good, or chard, or leftover potatoes, or tomato sauce, etc. Get creative!
2) Exact measurements aren't really required in this recipe - simply go with what you think will taste good or what you have on hand. You can't go wrong.
Recipe by My Delicious Blog at