Baked eggs with tomato sauce
"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.
| Recipe By: | Marianne Zeeman |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 2 cloves garlic, finely sliced
- 2 Tbsp Extra virgin olive oil
- 400g tomato purée
- 3/4 cup Canola oil
- 65ml fresh basil or flat-leaf parsley
- 6 large Free-range eggs, beaten
- 2 cups cheddar cheese, grated
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Cooking Instructions
- Preheat the oven to 220°C.
- Grease a medium-sized ceramic baking dish with olive oil.
- Fry the garlic in olive oil over a medium heat. Add the tomato purée and simmer.
- Stir in the sugar and the basil or parsley. Simmer for 10 minutes, or until thick.
- Crack the eggs into the baking dish and bake for 2-3 minutes.
- Pour the tomato sauce over the eggs and sprinkle with the cheddar cheese. Bake for a further 5 minutes, or until the cheese is melted.
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