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Italian-style baked eggs with mozzarella
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Baked eggs is given an Italian twist, with a basil and tomato sauce and nuggets of creamy mozzarella. This easy meal works beautifully any time of day, and for extra flavour, stir halved black olives through the tomato sauce along with the mozzarella.
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
400g can Duchy Organic Chopped Tomatoes
1 large basil sprig
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.
This recipe appeared within the September 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in August 2019.