Fennel Egg Bake at Loretta Bennett blog

Fennel Egg Bake. Crispy, golden fennel topped with parmesan cream and finished off with leafy fennel tops, it’s a total dream. Top the cheese with the fennel and then both kinds of tomato. Serve with a grind of fresh pepper, a tiny sprinkle of coarse salt and just a few more fresh fennel fronds. 2 cups baked fennel (see recipe link above) 4 large eggs. However, bread for dunking/mopping is not optional! It’s our spin on the popular dish known as shakshuka, which originated in north africa. Remove pan from oven when eggs are still soft and jiggly and pink as they will continue to cook when outside of oven. These saucy eggs baked in tomato and fennel are a delicious spin on traditional shakshuka. Serve them with grilled bread for a delicious brunch dish that will make any morning feel special. In a medium saucepan, sauté the onions and garlic in olive oil. Fold the edges over onto the filling and pinch the corners together. Stir occasionally so that sauce doesn’t stick to the bottom of the saucepan. Add salt and sugar and cook until soft and slightly golden. Add the fresh and crushed tomatoes, passata, butter, herbs, fennel seeds, anchovies and stock and cook for 45 mins on medium heat. A middle eastern and north african dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven.

Crispy, golden fennel topped with parmesan cream and finished off with leafy fennel tops, it’s a total dream. Remove pan from oven when eggs are still soft and jiggly and pink as they will continue to cook when outside of oven. However, bread for dunking/mopping is not optional! These saucy eggs baked in tomato and fennel are a delicious spin on traditional shakshuka. Add the fresh and crushed tomatoes, passata, butter, herbs, fennel seeds, anchovies and stock and cook for 45 mins on medium heat. 2 cups baked fennel (see recipe link above) 4 large eggs. Serve with a grind of fresh pepper, a tiny sprinkle of coarse salt and just a few more fresh fennel fronds. Fold the edges over onto the filling and pinch the corners together. Serve them with grilled bread for a delicious brunch dish that will make any morning feel special. A middle eastern and north african dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven.

CWS00933 63 Degree Egg and Fennel Remoulade Cooking With Steam

Fennel Egg Bake Add salt and sugar and cook until soft and slightly golden. However, bread for dunking/mopping is not optional! Serve them with grilled bread for a delicious brunch dish that will make any morning feel special. Stir occasionally so that sauce doesn’t stick to the bottom of the saucepan. Add the fresh and crushed tomatoes, passata, butter, herbs, fennel seeds, anchovies and stock and cook for 45 mins on medium heat. Crispy, golden fennel topped with parmesan cream and finished off with leafy fennel tops, it’s a total dream. 2 cups baked fennel (see recipe link above) 4 large eggs. Top the cheese with the fennel and then both kinds of tomato. In a medium saucepan, sauté the onions and garlic in olive oil. It’s our spin on the popular dish known as shakshuka, which originated in north africa. Serve with a grind of fresh pepper, a tiny sprinkle of coarse salt and just a few more fresh fennel fronds. Add salt and sugar and cook until soft and slightly golden. A middle eastern and north african dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven. Fold the edges over onto the filling and pinch the corners together. Remove pan from oven when eggs are still soft and jiggly and pink as they will continue to cook when outside of oven. These saucy eggs baked in tomato and fennel are a delicious spin on traditional shakshuka.