Italian-style baked eggs with mozzarella

Name: Italian-style baked eggs with mozzarella
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 tsp organic extra virgin olive oil; 2 large Duchy Organic Garlic cloves, finely chopped; 1 tsp fennel seeds; ¼ tsp Cooks’ Ingredients Organic Hot Chilli Flakes; 400 g can Duchy Organic Chopped Tomatoes; 1 large basil sprig; 1 pinch caster sugar; 125 g ball Duchy Organic Mozzarella, roughly torn; 4 Duchy Organic Free Range Eggs; Ciabatta or crusty bread, to serve (optional)

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Serves2
CourseBrunch
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

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)

Method

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.