Waitrose and Partners
Italian-style baked eggs with mozzarella

Italian-style baked eggs with mozzarella

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseBrunch
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tsp organic extra virgin olive oil
  • 2 large Duchy Organic Garlic cloves, finely chopped
  • 1 tsp fennel seeds
  • ¼ x ¼ tsp Cooks’ Ingredients Organic Hot Chilli Flakes
  • 400g can Duchy Organic Chopped Tomatoes
  • 1 large basil sprig
  • 1 pinch caster sugar
  • ½ x 125g ball Duchy Organic Mozzarella, roughly torn
  • 4 Duchy Organic Free Range Eggs
  • Ciabatta or crusty bread, to serve (optional)


  1. 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.

  2. 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.

  3. 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


1,285kJ/ 381kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating