Waitrose and Partners
Italian-style baked eggs with basil & Parmesan

Italian-style baked eggs with basil & Parmesan

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

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 Parmigiano Reggiano, available from the cheese counter
  • Basil leaves, to serve

Method

  1. 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.

  2. 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.

  3. Grind a little black pepper over the eggs then scatter with the Parmigiano Reggiano and basil. Serve with the sliced ciabatta alongside.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,313kJ/ 553kcals

Fat

29g

Saturated Fat

9.1g

Carbohydrates

39g

Sugars

9.3g

Fibre

3.3g

Protein

31g

Salt

2.5g

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