PHOODIE’S BAKED EGGS 7

Hello winter.

I am ready for you.

In fact Phoodie’s Baked Eggs is the reason I am excited to see you. OK, let’s not kid ourselves, I definitely don’t have to wait for June to whip these up and demolish them, but there is something comforting about eating this for breakfast (or lunch or dinner!) when it’s wet and cold outside.

Fast. Simple. Healthy. Loved by all, young and old.

Do it.

PHOODIE’S BAKED EGGS

INGREDIENTS – Serves 2 for lunch

5 cups Phoodie’s Tomato Passata (or similar, although Phoodie’s is clearly the best)

THE LIST OF INGREDIENTS BELOW MAKES APPROXIMATELY 3kgs OF PASSATA – I use it for one or two recipes at a time e.g. these baked eggs and a slow cooked lamb (recipe coming soon) and then I freeze the rest. Freezes really well for up to three months. Can also be used a sauce for pasta.

• 1 brown onion
• 3 cloves garlic
• 4 tablespoons Olive Oil
• 1.4 kg bottled passata – note: there is only one ingredient in the passata I always buy – 100% organic tomatoes
• 800g diced tinned tomatoes – note: check ingredients, you want there to be one ingredient only, not added salt, preservatives etc
• 6 medium ripe tomatoes (any type you like)
• 1 tablespoon brown sugar
• Salt and Pepper to taste

4 eggs

1 1/2 cups grated parmesan

1/2 bunch flat leaf parsley

Bread to serve

METHOD

1) Make the passata. Finely chop garlic and onion and over a medium heat fry off in the olive oil until translucent. Add bottled passata, diced tinned tomatoes and fresh tomatoes (roughly chopped) and stir. Add sugar, salt and pepper and stir. Keep stirring every few minutes for about 20 mins. Using a stick blender, blend passata to a smooth consistency.

2) Preheat oven to 180 deg cel. Ladle about 5 cups into a 25cm pan. You want the passata to be about 4cm deep.

3) Crack the 4 eggs into the passata as shown in the pictures.

4) Scatter 1 cup of the parmesan over the egg whites and tomato, leaving the yolks exposed. Bake in oven for about 10 minutes, or until cheese is golden and melted.

5) Remove from oven, scatter over remaining cheese and chopped parsley and serve with delicious bread.

STEP BY STEP SNAPS