Italian-style baked eggs with basil & Parmesan

Name: Italian-style baked eggs with basil & Parmesan
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 400 g can chopped tomatoes; 1 tbsp extra virgin olive oil; 1 garlic clove; ½ tsp fine salt; 1 half ciabatta; 4 British Blacktail Medium Free Range Eggs; 3 tbsp grated or shaved Parmigiano Reggiano; Basil leaves, to serve

Baked eggs with an Italian twist of flavourful Parmesan and basil, perfect served with crusty ciabatta.

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Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

400g can chopped tomatoes
1 tbsp extra virgin olive oil
1 garlic clove
½ tsp fine salt
1 half ciabatta
4 British Blacktail Medium Free Range Eggs
3 tbsp grated or shaved Parmigiano Reggiano
Basil leaves, to serve

Method

Preheat the oven to 200°C, gas mark 6. In a small blender whizz the tomatoes, oil, garlic and salt until smooth. Tip into a large frying or sauté pan and bring to a simmer over a medium heat, then cook gently for 8 minutes.
Put the ciabatta in the oven for 8-10 minutes to heat up. Meanwhile, using a spoon make 4 indents in the tomato sauce (don’t worry if they don’t hold very well). Crack an egg into each one, cover the pan (with a lid or a sheet of foil) and cook over a low heat for 4-5 minutes until the whites are just set and the yolks still soft. Set aside off the heat for a minute.
Grind a little black pepper over the eggs then scatter with the Parmigiano Reggiano and basil. Serve with the sliced ciabatta alongside.