Baked eggs with potatoes and anchovies

I recently purchased 2 clay baking pots that are perfect for baking eggs. Baked eggs are addictive, especially in this chilling weather. Tasting a piping hot mouthful of oozy egg yolks mixed with soft chunks of tomatoes and baked potatoes is the perfect way to pass a lazy Sunday.

A few weeks ago, I also bought a can of skarpsill from Ikea which is a Swedish marinated fish similar to anchovies and I had no idea what to do with it. And then it occurred to me, why don’t I put it with the baked eggs? It turned out that I didn’t quite like the flavour of this fish as it was somewhat…..’rosy’……or ‘herby’ or something. It tasted quite different to regular anchovies, even the texture is quite different.

Note: the recipe states to just use regular anchovies which I think will work better than the skarpsill. You can also exchange the anchovies with chorizos and it might taste even better. πŸ™‚

Baked eggs with potatoes and anchovies
serves 2

β€’ 2 large free range eggs
β€’ 1 large tomato, cut into wedges
β€’ half brown onion, diced
β€’ 2 cloves of garlic, finely chopped
β€’ 8 cocktail potatoes or 4 large potatoes, peeled and cut into chunks
β€’ 1 can whole peeled tomatoes
β€’ 2 tbsp tomato paste
β€’ 3 tbsp vegetable stock (or 1 tbsp vegetable paste)
β€’ 1 tbsp smoked paprika
β€’ 1 tsp dried or fresh oregano
β€’ 4-5 pieces of anchovies
β€’ 1 tbsp grated cheddar cheese
β€’ salt and pepper to taste
β€’ olive oil
β€’ serve with pieces of Turkish or other good quality bread

Optional: You can replace anchovies with chorizos or Spanish serrano ham. You can also add in half a large capsicum which needs to be sautΓ©ed until soft if you wish.


1. Pre-heat oven to 200C.
2. Wash and cut the potatoes, then boil it in a pot of water for roughly 10 minutes or until soft and cooked.
3. In the mean time, heat a pan on medium high with olive oil, cook garlic and onions until transparent.
4. Add in tomatoes, can of tomatoes, tomato paste and stir.
5. Add in smoked paprika, oregano and stock, tasting as you and make sure you don’t make it too salty (remember the anchovies are quite salty).
6. Add in potatoes when they’re done and stir through, cook for 2-3 minutes until potatoes are well coated with the sauce.
7. Put in anchovies, stirring as you add each one and tasting it as you go.
8. Salt and pepper to taste.
9. Transfer items of the frying pan to 2 oven proof pots. Using a spoon, create a small well in the middle of the sauce and potatoes then crack an egg into the well.
10. Bake in the oven for roughly 10 minutes or until the egg white has become solid white.
11. Remove from the oven, top with grated cheese and heat for a further 1 minute or until cheese has melted.
12. Remove from the oven, top with more pepper and olive oil and serve with toasted Turkish bread.

Question time: Do you like anchovies? Have you ever tried Ikea’s Skarpsills and do you like it?

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32 comments… add one
  • Ali July 16, 2012, 7:23 pm

    They look delicious. I have never had baked eggs before but I have seen them lots lately. Not being a fan of anchovies, I think I could quite easily swap them for chorizo and that would be great!

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:52 pm

      I know, I’ve been seeing them around a lot as well, it’s a very addictive dish! I’ve been wanting to make them for ages and whenever I see the dish in a restaurant, I would always order it. πŸ˜›

  • Maureen @ Orgasmic Chef July 16, 2012, 9:45 pm

    My husband could live on anchovies but I only like them if they dissolve πŸ™‚

    Love your clay bakers and this dish looks really good.

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:50 pm

      Haha I used to not like them that much really…they’re a bit fishy and salty for me, but in certain dishes they are pretty nice!

  • Iron Chef Shellie July 16, 2012, 10:29 pm

    Love the clay pots! I’ll have to give them a go… although a trip to Ikea always ends up expensive for me πŸ˜›

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:49 pm

      I know what you mean. πŸ˜› I always buy heaps of useless stuff there…Yuye doesn’t like it when I ask to go. πŸ˜›

  • Hotly Spiced July 16, 2012, 11:00 pm

    What a great looking dish Jenny and you have photographed it so well. It just looks gorgeous and I can see that this would make a perfect meal for any time of the day or night xx

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:49 pm

      Yes, it’s just perfect for any time of the day like you said. I’ve had it for breakfast at many cafes and it’s great with a cup of coffee. πŸ™‚

  • Lorraine @ Not Quite Nigella July 17, 2012, 3:49 am

    Ooh I’ve never seen that product at Ikea before. I usually buy the pickled herring with dill and adore that πŸ˜€ This looks great!

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:48 pm

      Ooo I didn’t notice the pickled herring there either! I should try it, it sounds good. πŸ™‚

  • ATasteOfMadness July 17, 2012, 4:57 am

    I HAVE tried anchovies, and I actually like them! My usual midnight snack was toast with melted cheese, tomatoes, and anchovies. SO good!
    This looks so tasty! I don’t have any clay pots, I think I need to go and buy some soon!

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:47 pm

      Wow that sounds like such a delicious midnight snack! I need to turn that into an actual meal some time…you’ve just made me crave for it! I have so much bread left over. πŸ˜›

  • Hannah July 17, 2012, 3:45 pm

    Dear heavens I love anchovies. This looks incredible!

  • yummychunklet July 17, 2012, 11:58 pm

    Yum! This looks delicious and your photo is stunning!

  • Charles July 18, 2012, 6:23 pm

    Hi Jenny, skarpsill is a sprat I think – it was long time since I tried it but I love tinned fish from IKEA – it’s so common in Sweden (the fish, not IKEA :p) but really difficult to find in France, so IKEA is my trusty supplier of delicious, fishy goodness.

    I really recommend “matjessill” if you can find it. It’s a preserved herring. If you like fish then you should totally make a matjessill salad – I posted one on my blog ages ago.

    Your pots look fantastic – both the pots themselves and the contents. I’m sure I would have loved them either with anchovies or with skarpsill intead!

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:28 pm

      Thanks Charles for the recommendation! I’m not too sure I quite liked the skarpsill but I think I will try some of the other tinned fish as well. πŸ™‚

  • kitchenriffs July 19, 2012, 4:43 am

    I like anchovies, although I think the sausage might be a bit better in this dish. Your clay bakers are great! And this recipe is quite nice – thanks.

    • Jenny @ Ichigo Shortcake July 21, 2012, 7:26 pm

      I actually agree with you. πŸ™‚ I didn’t get chorizos or any type of sausages when I decided to make this dish so that’s why I used anchovies. But I reckon it would be very delicious with chorizos. πŸ™‚

  • Libby July 19, 2012, 6:11 pm

    Oooh baked eggs! Haha I have two half-full jars of anchovies sitting in the fridge and I have no idea what I should do with them so this entry came at a great time. Yum!

  • JanAnd July 20, 2012, 12:56 pm

    You bought the ‘anchovies’ that Swedes use in a fabulous potato dish called Jansson’s Temptation. It works very well in that dish, unless you are expecting the other kind of anchovies!

    • Jenny @ Ichigo Shortcake July 20, 2012, 11:57 pm

      Oh I didn’t know that’s what it’s used for! When I bought it I just thought it was similar to normal anchovies. πŸ˜› Thanks for letting me know!

  • Daisy@Nevertoosweet July 20, 2012, 3:43 pm

    OK i think that’s it πŸ™‚ I’m RUSHING out to get these claypots lol it’s the 3rd baked egg recipe I’ve seen today hehe ~ I think it’s a sign and you make it look so yummy and easy to make!

    Can’t wait to make it myself thanks for sharing!

    • Jenny @ Ichigo Shortcake July 21, 2012, 12:05 am

      That’s ok! Glad you like them. πŸ˜‰ I got the claypots from Chefs Hat in South Melbourne, wasn’t sure where else I could get them but they’re so good and useful! I want to make baked eggs again…

  • johnnysenough hepburn July 22, 2012, 6:52 am

    Lovely combination! I’ve just start to hanker after anchovies recently, and don’t have recipes for them. Glad I’ve found this.

    • Jenny @ Ichigo Shortcake July 27, 2012, 3:54 pm

      Glad you liked the recipe! I never really used to like anchovies all that much, but it’s been growing on me recently. πŸ˜€

  • Angelina March 12, 2013, 7:22 am

    My family and I absolutely loved this recipe, and we also recently had the pancetta version of this as well. Thanks so much.

  • Elyse June 11, 2013, 10:13 am

    Man this looks really good! I’ll have to try this sometime; I’m currently looking for recipes that deal with fish and this looks great. Now I just need to find a decent priced cooking clay pots.

  • Jim March 9, 2017, 11:02 am

    How in the sworld do you get the egg whites to become solid white in 10+ minutes at 200 degrees. I thought I used real eggs.


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