Sunday Run Brunch – Baked Chilli Eggs

Mmm, hot stuff

Got a long, Sunday run planned? Then keep yourself going with the thought of this delicious brunch as your reward. It doesn’t just taste fantastic but it also provides the perfect recovery with protein and carbohydrates. Great for after a weights session too.

In commas, we have added some alternatives to some of the ingredients to decrease the fat content.


Ingredients for six people
25 g/2 tablespoons butter (or use vegetable stock to saute vegetables)
1 garlic clove, crushed
125 g/4 oz. smoked ham,chopped
225 g/8 oz. mushrooms, diced
2 hot green chillies, finely chopped
225 ml/1 cup sour cream (or no fat Greek yoghurt)
2 teaspoons dried parsley (or fresh)
1⁄2 teaspoon dried oregano (or fresh)
6 eggs
200 g/2 cups grated mature / sharp cheddar (use a sprinkling of parmesan instead)
sea salt and freshly ground black pepper
Wholegrain toast, rubbed with a garlic clove, to serve
hot sauce, to serve
6 individual ovenproof ramekins
1. Preheat the oven to 190˚C (375˚F) Gas 5.
2. Melt the butter in a heavy-based frying pan over medium heat and fry the garlic and ham for about 2 minutes, stirring regularly to prevent the garlic from burning. Add the mushrooms and chillies and continue to cook for about 5–10 minutes until the mushrooms start to brown and the chillies begin to soften. (Or saute all this in vegetable stock).
3. Remove from the heat and stir in the sour cream or yoghurt, parsley and oregano. Season lightly with salt and pepper. Divide the mixture equally between the ramekins and let stand for about 10 minutes to allow the flavours to blend.
4. Make a shallow hollow in each mixture and carefully break an egg into each. Season the eggs with salt and pepper. Bake in the preheated oven for about 20–25 minutes or until the egg whites have set. Remove the ramekins from the oven and sprinkle with the grated cheese.
5. Return to the oven for about 5 minutes. Serve with garlicky toast and a bottle of hot sauce to splash on the eggs.
The Red Hot Chilli Cookbook, by Dan May, available on, £16.99