Italian Baked Eggs

Method

1. 1

   Heat the oven

   Heat the oven to 200°C (180°C fan). Set a medium ovenproof frying pan over a medium hob heat for 1 minute, until warm.

2. 2

   Soften the aromatics

   Add the olive oil and onion to the pan and cook over medium heat for 5 minutes, stirring now and then, until soft and translucent. Add the garlic and cook for 30 seconds, until fragrant.

3. 3

   Simmer the sauce

   Stir in the chopped tomatoes, tomato purée, oregano, chilli flakes, salt and black pepper. Simmer over medium heat for 8 minutes, stirring occasionally, until thickened and no longer watery.

4. 4

   Add the eggs

   Take the pan off the heat. Make four wells in the sauce and crack an egg into each.

5. 5

   Top with mozzarella

   Spoon a little sauce around the whites, keeping the yolks exposed, then scatter over the mozzarella.

6. 6

   Bake until set

   Bake at 200°C (180°C fan) for 8 to 12 minutes, until the whites are opaque and set but the yolks still wobble slightly when the pan is gently shaken. Check from 8 minutes.

7. 7

   Rest the eggs

   Rest the pan off the heat for 2 minutes, until the sauce stops bubbling vigorously.

8. 8

   Finish and serve

   Scatter over the basil and serve hot.

Tips

• Do not let the garlic brown, as it can taste bitter.
• Check the eggs from 8 minutes, as they continue to cook in the hot pan and can turn firm quickly.
• Keep the yolks exposed when spooning sauce over the whites so you can check their doneness.

Swaps

• Use chopped fresh tomatoes in place of the tinned tomatoes, cooking the sauce until thick.
• Use dried basil in place of fresh basil, adding it to the sauce with the oregano.
• Use another melting cheese, such as cheddar, in place of mozzarella.

Storing

Refrigerate leftovers in a covered container for up to 2 days and reheat gently until hot.