This recipe for braised eggs in tomato sauce makes for the perfect weekend breakfast. The eggs are essentially poached in tomato sauce - we've used our Oregano, Olive & Tomato Sauce but you could easily use any of our sauces or even a tin of tomatoes and some fresh herbs if that's all you've got to hand. We've added peppers, courgette, and spinach to up the veg. Serve with sourdough toast and a drizzle of good olive oil.
Braised Eggs in Tomato Sauce
Serves 2
Ingredients
olive oil
1 bell pepper, sliced
1 courgette, cut into chunks
a couple handfuls of spinach
1 jar of our Oregano, Olive & Tomato Sauce
4 eggs
ricotta or mozzarella (optional)
fresh herbs to garnish such as parsley, oregano, or basil
Method
Turn on the grill in your oven. Meanwhile, on the hob, heat up a large oven-proof pan on medium-high heat.
Add a little bit of olive oil along with the peppers and courgette. Cook until they start to soften and char a bit.
Add the spinach and tomato sauce and turn the heat down to medium. Let the sauce heat up then create 4 wells in the sauce. Crack each egg into each well.
Cook for a few minutes until everything is bubbling and the eggs have cooked slightly underneath. Dot the egg mixture with dollops ricotta or torn pieces of mozzarella.
Remove the pan and place under the grill. Grill until the eggs are set.
Remove from the grill. Sprinkle on the fresh herbs and give everything a generous drizzle of olive oil.
Serve at once with sourdough bread.
Note: If you don't have an oven-proof pan or prefer not to use the grill, you can finish the dish on the hob by covering the pan with a lid and cooking until the eggs have set.
