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