Italian Baked Eggs
Eggs baked in a fragrant spicy tomato sauce with creamy goat’s cheese. A one pan dish that can be rustled up in minutes, perfect for an indulgent yet healthy breakfast.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 garlic clove
- ¼ tsp chilli flakes
- ½ can chopped tomatoes
- 1 tbsp black sliced olives
- 4 fresh basil leaves
- 2 free range eggs
- ¼ tsp black pepper
- salt to taste
- 120g goat cheese roll, sliced
- 50g butter, room temperature
- ciabatta, focaccia or pugliese bread to serve
Instructions
- Preheat the oven at 180c. In a small ovenproof frying pan heat the oil on a medium heat and sauté the garlic and chilli flakes for 1 minute or until aromatic. Stir in half can of tomatoes with the olives and season. Gently tear in half the basil leaves and simmer for 5 minutes, stirring occasionally.
- Create two small wells in each half of the pan and crack an egg into each one. Place the goats cheese slices randomly and cover the frying pan with foil and bake in the oven for 8-10 minutes or until the egg whites are just set, the yolks soft and goats cheese is gooey, soft and golden.
- When the eggs are almost cooked warm sliced bread of choice in the oven.
- Once eggs are cooked scatter with the remaining basil leaves. Serve with crusty bread, spread with lashing of butter and tuck in
