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Baked eggs with tomatoes & feta
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2 tbsp extra virgin olive oil
2 garlic cloves, sliced
1 red pepper, deseeded and sliced
1 tsp chopped oregano leaves
400g can Mutti Polpa Finely Chopped Tomatoes
10 pitted kalamata olives, torn in half
Pinch caster sugar
4 medium British Blacktail Free Range Eggs
40g feta, crumbled
1. Preheat the oven to 200 ̊C, gas mark 6. Heat the oil in a large frying or sauté pan over a medium heat and fry the garlic and pepper for 2 minutes. Stir in the oregano, chopped tomatoes, olives and sugar. Season, bring to a simmer and cook for 10 minutes.
2. Take the pan off the heat. With a spoon, make 4 rough indents in the tomato sauce (don’t worry if they don’t hold very well). Crack an egg into each indent, sprinkle over the feta and grind over a little black pepper. Transfer the pan to the oven and bake for 6-8 minutes or until the egg whites are just set and the yolks still a little soft.
3. Remove from the oven and allow to stand for a couple of minutes before serving with some crusty bread, if liked.
Adding a pinch of sugar to the sauce helps to balance the acidity in the tomatoes. Alternatively, you could use a dash of honey or maple syrup.
Typical values per serving:
This recipe was first published in January 2021.