Pizza baked eggs

Name: Pizza baked eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 400 g can finely chopped tomatoes (or the same weight of passata); 1 clove garlic, finely sliced; 2 tsp dried oregano; 1 tbsp extra virgin olive oil, plus extra to serve; 1 sprig/s basil, whole, plus a few extra leaves to serve; Big pinch sea salt flakes; 4 British Blacktail Medium Free Range Eggs; 160 g jar Cooks’ Ingredients Chargrilled Artichokes In Oil (about 6 pieces), drained; 2 slice/s mortadella, halved; Parmigiano Reggiano, finely grated, to serve; Warm bread, to serve (pittas or The Levantine Table Hand Stretched Flatbreads work well)

A store-cupboard friendly, speedy recipe from Ed Smith which hits the spot for breakfast, lunch, or dinner – just like a real pizza, just without the base.

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Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 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.

400g can finely chopped tomatoes (or the same weight of passata)
1 clove garlic, finely sliced
2 tsp dried oregano
1 tbsp extra virgin olive oil, plus extra to serve
1 sprig/s basil, whole, plus a few extra leaves to serve
Big pinch sea salt flakes
4 British Blacktail Medium Free Range Eggs
½ x 160g jar Cooks’ Ingredients Chargrilled Artichokes In Oil (about 6 pieces), drained
2 slice/s mortadella, halved
Parmigiano Reggiano, finely grated, to serve
Warm bread, to serve (pittas or The Levantine Table Hand Stretched Flatbreads work well)

Empty the tomatoes into a wide sauté pan or shallow casserole with a lid and place over a medium-high heat.
Add the garlic, oregano, olive oil, basil and sea salt flakes. Stir, then allow to simmer for 5 minutes, until slightly thickened but not stiff.
Create 4 egg-sized hollows in the sauce, far enough apart that the eggs don’t immediately touch each other. Break an egg into each hollow, then reduce the heat a little. Dot the artichokes in the sauce around the eggs, then cover and simmer for around 3 minutes until the tops of the whites are just set. Remove from the heat.
If the whites aren’t firm, keep the pan off the hob, but return the lid and check again after 30-60 seconds. Arrange the mortadella in rippling mounds between the eggs. Add a few basil leaves and a dusting of parmesan, then transfer to the table.
Spoon the eggs and sauce into shallow bowls and serve with warm bread for swiping, with a drizzle of extra virgin olive oil and a little more cheese.

Typical values per serving when made using specific products in recipe