Baked Eggs With Tomato Sauce
| Recipe By: | Marianne Zeeman |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Cook's Tips: | "It takes minimal effort to turn a staple ingredient into something quite special. This dish is simple yet very versatile. It's my family's Sunday morning favourite." Marianne Zeeman, Centurion. |
| Prep Time: | 20 minutes |
Ingredients
- 10 cloves garlic, finely sliced
- 3 Tbsp olive oil, to drizzle
- 400 g tomato purée
- 2 tbsp white sugar
- 1/4 cup fresh basil or flat-leaf parsley
- 6 extra large free range eggs
- 100 g cheddar cheese, grated
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Cooking Instructions
Preheat oven to 220°C.
Grease a ceramic baking dish with olive oil. Fry garlic in olive oil over a medium heat. Add tomato and simmer.
Stir in sugar and basil or parsley. Simmer for 10 minutes, or until thick.
Crack the eggs into the baking dish and bake for 2-3 minutes.
Pour over the tomato sauce, sprinkle with cheddar cheese. Bake for a further 5 minutes, or until cheese is melted.
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