Tomato Baked Eggs

I first saw a version of this recipe on an episode of Nigellissima, in which she so aptly named them 'Eggs in Purgatory'. It's a very basic, peasant-style dish, but is absolutely delicious and perfect for a warming snack or as an easy, no-fuss dinner.

This recipe works best if you bake it in individual earthenware ramekins, as it yields a warm and wonderfully rustic flare. But if you don't have those, you can just as easily bake it in the skillet or pan you use to cook the tomato sauce in- as long as it doesn't have plastic handles!

You will need (for 4 serves)
1 tin organic peeled and diced Italian tomatoes
2 cloves garlic
1 small brown onion
3 sprigs fresh oregano
salt and pepper
1/2 tsp dried chili flakes (if you desire extra spice, by all means use more, or use fresh chilli if you wish)
1 tbs olive oil
4 large free-range eggs (the fresher the better)
freshly grated parmesan
cracked pepper to serve
crusty Italian bread to serve

1. Preheat oven to 200 degrees celsius (392 degrees F)
2. Finely dice the onion and crush the garlic.
3. Heat olive oil in a saucepan and add the onion and garlic. Sweat off on a low heat until onion is transparent. Add the tinned tomatoes, oregano, chilli and season to taste. Bring to the boil, then reduce to a simmer for 20 minutes until thickened.
4. Spoon sauce into 4 ramekins. Crack an egg onto the sauce for each ramekin, season with freshly cracked black pepper and a sprinkling of salt.
5. Place ramekins on a tray (to avoid them bubbling over into your oven), and bake for 5-10 minutes, until eggs whites and just cooked, and yolk is still runny.
6. Finish by grating parmesan over the top of the eggs, slice the bread into thick chunks, butter them if you wish, then serve beside ramekins. ENJOY!


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