I love breakfast (the meal most friendly to vegetarians), and I love how the entire world seems to have wholeheartedly taken up breakfasting in recent years. Everyone’s in my special breakfast fan club. Johanis and I have a terribly expensive habit of going out for breakfast at least once a week, if not twice and/or at dinner-time. However, if we’re to ever leave the state, let alone the country, we’ve come to understand that we must cut back on expensive habits (which are, incidentally, my very favourite habits).
And so, this recipe. We may be flicking over to hyper-saving mode, but I still want my special weekend breakfast (on the cheap). If you’re still lying in bed this sleepy Sunday morning, considering breakfast, you must consider these baked eggs in tomato sauce. You’ve probably got all of the ingredients in the fridge or pantry cupboard already, it’s easy, fairly healthy, and super-yum. You can also throw in anything else you like and make it a filling meal – more herbs, mushrooms, spinach, cheese (do not say chorizo, you’re killing me!).
P.S. Tine from Beautyholics Anonymous has just featured me and The Cat’s Pyjamas in her ‘Five Minutes with my Favourite Blogger’ series (here). I’M SO CHUFFED! There’s even a collage! Gosh.
- 700g jar of tomato passata
- A splash of olive oil
- 1 brown onion, sliced
- 2 cloves of garlic, minced
- 1 small handful of basil, chopped
- Dried chilli flakes, to taste
- 4 free-range eggs
- Salt and pepper to taste
- Preheat the oven to 180 degrees Celsius.
- Fry the sliced onion and minced garlic in a splash of olive oil in a large frying pan for about 10 minutes, or until the onion is softened but not browned.
- Add the tomato passata and basil and simmer for another five minutes or so. Season with dried chilli flakes, salt and pepper to taste.
- Spoon the tomato sauce mixture into four ramekins or small oven-proof bowls, dividing the mixture evenly. Crack one egg into each ramekin/bowl.
- Place the ramekins/heat-proof bowls on an oven tray and bake them in the oven for between 15-20 minutes. Start checking the eggs regularly after 15 minutes have passed. Ideally, take them out of the oven when the egg whites have set slightly but the yolks are still runny.
- To finish, place the ramekins/heat-proof bowls under a hot grill for approximately 2 minutes to brown the tops.