Cumulus Spiced Eggs

cumulus spiced eggs

Cumulus Spiced Eggs

These eggs are a simplified version of a dish served at one of my favourite Melbourne restaurants, Cumulus Inc. They bake the eggs in individual cast iron pots but I’ve found cooking on the stove top with a lid on so the top of the eggs steam gives just as good results.

I like to use an ‘arriabata’ tomato sauce which has in-built chilli spice. But you could just add your own fresh chilli.

enough for: 2
takes: 15 minutes

1.5 cups tomato pasta sauce or passata
1-2 teaspoons ground coriander
1 bag baby spinach leaves
4 eggs
100g (3.5oz) soft goats cheese

1. Heat a little oil in a large frying pan. Add sauce and spice and bring to a simmer.

2. Add baby spinach and stir for about a minute, until the sauce has come back up to a simmer.

3. Make 4 indents in the sauce. Crack an egg into each indent.

4. Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set and the yolks still runny.

5. Season. Crumble over the goats cheese and serve.


dairy-free – serve sprinkled with roast sliced almonds or pine nuts. Or be like Cumulus Inc and serve with dukkah.

different spices – try ground cumin, smoked paprika, dried chilli or a mixture. Curry powder would work for a more Indian vibe.

egg-free – you could cook chicken thigh fillets like this. Will take about 10 minutes, depending on the size.

vegan – Wilt the spinach into the sauce with the spices. Divide sauce between two plates. Top with chunks of cold avocado and sprinkle over dukkah or roast sliced almonds.

– serve eggs with proscuitto draped over or brown some sliced chorizo in the pan before adding the tomato.

more substantial (carb lovers) – serve with sourdough toast or warm tortillas or pita.

more substantial (low carb) -extra eggs. Macadamias. Almond bread. Zucchini tortillas. Avocado.

more veg – brown an onion before adding the sauce. Add your fave salad veg like sliced radish, cucumber or fennel to the green salad.

carnivore – serve with sausage or chorizo on the side.

Problem Solving Guide

bland – more salt. more spice or a splash of hot sauce.

too dry – yikes overcooked eggs! Next time use a lower heat or check them earlier. For now a drizzle of extra virgin olive oil will help.

eggs sticking – eggs are the things that are most likely to stick. Next time use a non stick pan if you have one. Or when you’re adding the egg, make sure there is a nice pool of tomato to protect the egg from the pan. For now just remove the pan from the heat and let it stand for a few minutes to cool, most time the egg will release when it is cool.

Waste Avoidance Strategy

tomato pasta sauce / passata & ground coriander – will keep in the pantry.

baby spinach leaves – use for something else or you could freeze them, they’ll wilt when they defrost but it won’t be the end of the world 😉

eggs – keep in the fridge for weeks or even months. To keep for even longer you can freeze in a container or boil them in their shells.

goats cheese – pre-paackaged goats cheese can have a shelf life of months. If your packet is opened, though, best to freeze.

Prepare Ahead

No best when freshly made. Leftovers will keep in the fridge for up to 2 weeks or can be frozen.

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  • I’ve been coming up variations on this recipe by using leftover spaghetti sauce with ground turkey or beef in it to make a more robust version, and then I combined it with something else I saw from you recently that had yogurt and melted butter for sauce — instead of goat cheese, I’ve been putting in a dollop of yogurt and drizzling it over with white truffle oil. THIS is why I love your recipes, Jules, because I’m putting together all sorts of things I wouldn’t think of otherwise. Just by clicking through to the recipes you send out each week I then get ideas for how to put “random” things together. So fun. 🙂

    • Good for you Jenna!
      And I’m totally stealing the idea of serving these eggs with the yoghury and burnt butter… brilliant!

  • Cumulus eggs is a much nicer name that what I normally call this (Eggs in Hell). Arriabata is definitely my favorite tomato sauce, too, and it’s finally picking up steam in the US (at least in my local stores where it’s been hard to find). This was great.

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