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 jar tomato pasta sauce (about 1 1/2 cups)
1-2 teaspoons ground coriander
1 bag baby spinach leaves
4 eggs
small handful 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.

carb lovers / more substantial – serve with sourdough toast or warm tortillas.

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

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

Waste Avoidance Strategy

jar tomato pasta sauce & 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.

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{ 6 comments… read them below or add one }

Jenna Avery March 11, 2017

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. 🙂


jules March 15, 2017

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


Melissa McBride September 29, 2015

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.


jules October 1, 2015

Love the ‘eggs in hell’ Melissa – sounds like a meal for tough guys 🙂


Holly Storm April 3, 2014

So easy and very tasty! My husband said this dish is welcomed in our house anytime. I agree.


jules April 4, 2014

So glad you guys liked it Holly!

It’s a regular guest around here too



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