MOB Kitchen's Garlic, Tomato and Basil Baked Eggs

  • Serves: 4
  • Prep: 10mins
  • Cook: 20mins

Watch the yolk drip, as you dunk crunchy croutons into this deliciously sweet and fresh tomato sauce with runny British Lion eggs. It’s one of the best brunch dishes ever created. 

Ingredients

  • 500g cherry tomatoes
  • 5 cloves of garlic
  • 2 red chillies
  • 1 tsp chilli flakes
  • 400g tomato passata
  • 1 vegetable stock pot
  • 1 loaf of ciabatta
  • 100g spinach
  • Handful of basil
  • 6 eggs (we use British Lion because they guarantee the highest standards of food safety)
  • Salt
  • Pepper
  • Olive oil

Method

1. Chop the cherry tomatoes in half and place them in a bowl.

2. Finely slice four cloves of garlic and chop up the chilli, removing all the seeds.

3. Heat a glug of olive oil in a large, oven proof pan over a medium heat and add the garlic. Fry for a couple of minutes, then add the cherry tomatoes until they begin to break up and dissolve. 

4. Once the cherry tomatoes have turned mushy, pour in the passata, chopped chillies (saving some for garnish) and the stock pot. Stir together and leave to bubble on a medium heat for 10 minutes.

5. Meanwhile, roughly tear up the ciabatta into chunks and put them into a bowl. Grate in the remaining clove of garlic. Drizzle with olive oil and season with salt and pepper. Mix together and set aside. 

6. Back to the tomato sauce. Toss through the spinach and most of your basil. 

7. Once the spinach and basil have wilted, make 6 indents in the tomato sauce with the back of a spoon and carefully drop your British Lion eggs into them.

8. Place the croutons irregularly around the eggs, drizzle with olive oil and bake in the oven at 180°C or 356°F for 12 minutes.

9. Remove from the oven. Chop your leftover basil and scatter on top with the leftover chopped chillies and season with salt and pepper. Then, get dunking!

Cooks tips

Always look for the red Lion mark on shell and on pack when buying eggs as it guarantees the highest standards of food safety. They’re also the only eggs that can safely be enjoyed runny by all, including pregnant women, babies, children and the elderly. 
 

Click on the stars to rate this recipe:

2.6 / 5 rating (31 votes)

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