Comments on: PHOODIE’S BAKED EGGS

By: phoodie

phoodie — Wed, 12 Jun 2013 07:46:39 +0000

Chorizo – YUMMMMMMMM!!!

By: Teens

Teens — Wed, 12 Jun 2013 06:51:36 +0000

Looks delicious! I make baked eggs quite a bit- perfect for a Sunday brunch too… But fry off chorizo first and add to the pan with the sauce.

By: phoodie

phoodie — Wed, 12 Jun 2013 00:10:58 +0000

Thanks! Oh and re PHOODIETV – it will feature both here on the blog and on YOUTUBE! :) :)

By: MissFoodFairy

MissFoodFairy — Tue, 11 Jun 2013 05:44:40 +0000

These baked eggs look so yummy! Can’t wait to give them a try fro brunch! Gorgeous photos too! Thank you

By: PHOODIE’S SLOW ROASTED LAMB SHOULDER WITH PASTA — phoodie

PHOODIE’S SLOW ROASTED LAMB SHOULDER WITH PASTA — phoodie — Sat, 08 Jun 2013 02:48:26 +0000

[…] used the passata from this recipe but you can use any type of tomato passata you […]

By: phoodie

phoodie — Sun, 02 Jun 2013 07:04:46 +0000

Hi Louise – you can simply use a jar of passata but I do a bit more than just add tomatoes, I fry off onion and garlic, I add two types of tomatoes and I also add sugar – I then cook this down. I think you get a much richer and more delicious flavour by doing this! If I had no time I would possibly just use the jar but as I said in the recipe, it freezes really well so once you made a huge batch of passata you can freeze in cup size portions and take it out of the freezer as needed! :) Phoodie

By: Louise

Louise — Sat, 01 Jun 2013 23:53:04 +0000

Why do you use the jar of passata in the first place? Why not just add more tomatoes?