Italian-style baked eggs with mozzarella
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 2 tsp organic extra virgin olive oil
- 2 large Duchy Organic Garlic cloves, finely chopped
- 1 tsp fennel seeds
- 400g can Duchy Organic Chopped Tomatoes
- 1 large basil sprig
- 1 pinch caster sugar
- 1/2 x 125g ball Duchy Organic Mozzarella, roughly torn
- 4 Duchy Organic Free Range Eggs
Preheat the oven to 180?C, gas mark 4. Heat the oil in a medium ovenproof frying pan over a medium heat. Fry the garlic for 1-2 minutes until fragrant. Add the fennel seeds and chilli flakes; fry for 1 minute more. Stir in the tomatoes. Chop the basil stalk and any larger leaves (keep the smaller leaves to garnish); add to the pan with a little seasoning and the caster sugar. Simmer for 10 minutes.
Stir the torn mozzarella through the sauce, then with a spoon make 4 indents and crack an egg into each. Transfer to the oven for 10 minutes (or cover the pan with a lid or foil and cook over a medium-low heat for 5-6 minutes) until the whites are just set and the yolks still soft.
Set aside, off the heat, for 1 minute. Grind over a little black pepper; scatter with the reserved basil leaves. Serve with ciabatta or crusty bread for scooping up the sauce, if liked.
Typical values per serving when made using specific products in recipe