Egg Baked in Tapenade with Basil
A new breakfast recipe that is very similar to another recipe here but is much simpler because it uses another one of the recipes here. Confused? You won’t be. It’s another convenience health food recipe.
The tapenade is something I make as a dip quite often. So there’s often a tub of it in the fridge. I can – and usually do – make an even lazier version using a blend of shop bought roasted peppers, black olives, sundried tomatoes, peppadew peppers and some olive oil and a couple of tablespoons of the oil from the jar of sundried tomatoes. The tapenade in that recipe is nicer – you can’t match the sweetness of the peppers you roast yourself – but it’s great to have something you can make with stuff from jars that have long shelf lives. Very convenient.
So one morning a couple of weeks ago I put these ingredients together and it was so good and so easy I decided yep, I’m posting this. By the way I think this tastes best if you let it bake till the egg is completely cooked through – not runny. If you’re using tapenade that’s been in the fridge and you’d also prefer the egg to be not runny then it will take 30 minutes to bake.