Best Baked Eggs Ever For Any Time Of Day

18th July 2016

These simple and delicious baked eggs are a fast, healthy and easy meal for any time of the day

Serves 2

Difficulty Easy

5 cups Phoodie’s Tomato Passata (or similar)
FOR PASSATA (Ingredients below makes approximately 3kgs of passata* )
1 brown onion
3 cloves garlic
4 tablespoons Olive Oil
1.4 kg bottled passata – 100% organic tomatoes, with no added salt or preservatives is best
800g diced tinned tomatoes - 100% organic tomatoes, with no added salt or preservatives is best
6 medium ripe tomatoes (any type you like)
1 tablespoon brown sugar
Salt and pepper to taste
TO COMPLETE RECIPE
4 eggs
1 1/2 cups grated parmesan
1/2 bunch flat leaf parsley
Bread to serve

Step 1. Make the passata. Finely chop garlic and onion and over a medium heat fry off in the olive oil until translucent.
Step 2. Add bottled passata, diced tinned tomatoes and fresh tomatoes (roughly chopped) and stir.
Step 3. Add sugar, salt and pepper and stir. Keep stirring every few minutes for about 20 mins.
Step 4. Using a stick blender, blend passata to a smooth consistency.
Step 5. Preheat oven to 180°C. Ladle about 5 cups into a 25cm pan. You want the passata to be about 4cm deep.
Step 6. Crack the 4 eggs into the passata as shown in the pictures.
Step 7. 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.
Step 8. Remove from oven, scatter over remaining cheese and chopped parsley and serve with delicious bread.