James Martin’s baked artichokes and eggs
Fancy a splash of sunshine with your next brunch? This hearty baked artichokes and eggs dish, from celebrity chef James Martin, could be just the thing.
The dish, which James describes as a celebration of Spanish vegetables, features in his latest book, James Martin’s Spanish Adventure. A collection of 80 recipes, the book is inspired by his travels across the country, where he spent time exploring local ingredients and regional cuisines.
While artichokes might seem tricky to prepare, if you follow James’ guide, they’ll be simmering away in the pan in no time. The tomato sauce, meanwhile, is super-simple. Once that’s made, all that’s left to do is combine the two elements, crack in the eggs and transfer to the oven to bake.
Serve with crusty bread for mopping up the smoky, garlicky tomato sauce, with a green salad on the side.
Things to note:
This recipe calls for a charred red pepper. You could use the shop-bought variety or char your own by cutting a pepper in half lengthways, arranging on a baking tray and cooking under a hot grill for 15-20 minutes, until the skin is blistered. Leave to cool, then remove the skin and seeds and slice.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 5 purple artichokes
- 150 ml olive oil
- 1 bay leaf
- 4 eggs
- 3 large tomatoes
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 charred red pepper (see note, above)
- 1 tsp smoked paprika
- 0.5 tsp sea salt
- 1 loaf crusty bread, to serve
- 5 purple artichokes
- 5.3 fl oz olive oil
- 1 bay leaf
- 4 eggs
- 3 large tomatoes
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 charred red pepper (see note, above)
- 1 tsp smoked paprika
- 0.5 tsp sea salt
- 1 loaf crusty bread, to serve
- 5 purple artichokes
- 0.6 cup olive oil
- 1 bay leaf
- 4 eggs
- 3 large tomatoes
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 charred red bell pepper (see note, above)
- 1 tsp smoked paprika
- 0.5 tsp sea salt
- 1 loaf crusty bread, to serve
Details
- Cuisine: Spanish-inspired
- Recipe Type: Brunch
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Start by prepping the artichokes. Peel away the bottom leaves and then, using a potato peeler, trim the stems back. Remove the top third of each artichoke with a knife and cut into 6 pieces. Pop the artichokes into a pan with 100ml water, 100ml olive oil and the bay leaf, and set over a medium heat. Cook for 15 minutes, until all the liquid has evaporated. Remove the pan from the heat.
- To make the sauce, set a sieve over a bowl, then use a box grater to grate the tomatoes into the sieve. Finely chop the tomato skins and mix with the pulp and juice that has collected in the bowl.
- Heat the remaining olive oil in a saucepan set over a medium heat. Add the onion and garlic and cook for 2-3 minutes to soften. Add the tomatoes, sliced pepper and pimentón (smoked paprika) and bring to the boil. Continue to cook until the mixture has reduced by half. Season with the salt and remove the pan from the heat.
- Put the artichokes in an ovenproof dish, spoon over the tomato sauce and crack the eggs on top. Place in the oven and bake for 10 minutes. Serve with crusty bread.
Recipe adapted from James Martin’s Spanish Adventure by James Martin (published by Quadrille, £27), Photography by Dan Jones.
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