I am a big fan of eggs. This is obvious from my videos. Ashley and I have a video on how to poach them, and I’ve also got ones on how to make soufflés, omelettes and aioli. They’re tasty, good for you and easy to make. Eggs are good.
So to these marinara baked eggs. It’s ridiculously decadent – look at those yolks peeping through the cheese on the top – but actually pretty good for you. Fancy enough to serve for friends, but easy enough to make for a weeknight dinner – which is what I do. Serve with Ashley’s sweet potato wedges for extra deliciousness.
To serve two, you will need:
For the sauce:
- 1 small onion
- 2 garlic cloves
- Chilli powder
- 200g passata
- 350ml water
For the eggs:
- Four eggs
- 30g strong cheddar or gruyere
- Two spring onions
- A handful of basic leaves
- Fry two crushed garlic cloves in a large frying pan. Finely dice the onion and add that to the garlic. Fry until translucent
- Tip in the passata. Stir well and add a teaspoon each of the spices, as well as much chilli as suits your tastebuds. Pour in the water, mix well and bring to the boil. It needs to simmer for 15 minutes
- Pre-heat the oven to 220C. Tip the sauce into two large ramekins, or ovenproof dishes. Crack an egg or two into each dish, sprinkle with salt and pepper, then top with the grated cheese.
- Bake for about 10 minutes, until the cheese has melted and the egg whites are cooked through but the yolks are still wobbly
- Top with the diced spring onions and a few basil leaves.