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£3.13/kgPlease 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.
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
Energy | 1,557kJ/ 375kcals |
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Fat | 26g |
Saturated Fat | 6.9g |
Carbohydrates | 11g |
Sugars | 6.7g |
Fibre | 4.4g |
Protein | 23g |
Salt | 1.2g |
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