Wednesday, 25 March 2015

Baked Italian Eggs

About 10 years ago, I went for dinner at an Italian restaurant and on the menu they had baked eggs as a starter, I had no Idea what shape or form they would arrive in, but was intrigued and had to try them.  Out came some gloriously cooked eggs in a divine tomato sauce.  Ever since that day, I have been wanting to make these – but for some reason I never got around to it.

Until this weekend, where I was faced with eating on a budget, and trying to make something tasty for brunch  - and this ticked both boxes!
So simple and easy to make, but tastes amazing, and will have you licking the plate!   The sauce can be jazzed up with anything you want, chilli, bacon, chorizo whatever you might have lurking in the fridge!

Calories: 137  •  Slimming World: FREE* on Extra Easy Plan 

 Weight Watchers Pro Points: 4PP • WeightWatchers Filling & Healthy Values: Free**

Preparation Time:  10 Minutes
Cooking Time: 25 – 30 Minutes
Serves: 4
You Will Need:
4 Medium Eggs
Batch of Sugo Di Pomodoro
Parmesan Cheese – Optional
Preheat the oven to 200 degrees
Make a batch of the Tomato Sauce – or if you have some already in the fridge or frozen, heat lightly
Pour the tomato sauce into a baking dish – If you have individual ones like I use in the picture then fill about ¾ way up
Using a spoon, make a dip in the sauce, one for each egg you will be cracking in.  Crack the eggs, and put in the hole, don’t worry if the hole isn’t deep enough and the egg comes above it, this happens more often than not!
Place carefully in the oven, and bake for 7-10 minutes depending on how you like your egg cooked – Ideally you want the egg yolk still runny, so that it combines and dribbles into the sauce.
Remove from the oven – if desired grate a little parmesan on top and serve with some crusty bread or crackers!
*Free if not using cheese
**Free if not using cheese

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