Last week saw Black Pudding Day, for which I shared a different recipe using black pudding. But today I’m going stereotypical with my Black Pudding Baked Eggs recipe.
I am quite a big fan of baked eggs, I use the same basic recipe, but love to switch it up. From veggie, to haggis to even hamburger baked eggs. It’s just such an easy to make breakfast that you can modify to suit what you have in. This time it was Clonakilty Black Pudding Baked Eggs.
- 1 Red onion, finely chopped
- 1 Clove garlic, crushed
- 2 Cans of cherry tomatoes
- 200g Black pudding, sliced into half moons
- 1 tbsp Tomato ketchup
- 1 tsp Caster sugar
- 100g Mushrooms, sliced
- 4 Large free range eggs
- Cooking oil (I use olive oil spray)
- Fry the onion with some oil on a medium heat until soft, then add the black pudding and mushrooms. Continue frying until the mushrooms start to soften.
- Add in the garlic and tomato ketchup, fry for a minute or so. Then add the tomatoes and caster sugar, stir thoroughly.
- Turn the pan down to a simmer, use the back of a spoon to make 4 craters in the mix. Crack the eggs in.
- Cook for 20 minutes, until the baked eggs have cooked down and the eggs are cooked.
- Serve with toasted crusty bread, or sautéed potatoes!
Are you a fan of baked eggs? Would you give my Black Pudding Baked Eggs recipe a go? Let me know in the comments,
P.S. * Post in collaboration with Clonakilty Blackpudding. As ever all words, photos and opinions are my own.
P.P.S. Check out my Black Pudding Pasta Recipe from Black Pudding Day.