Easy and quick, this is the perfect weeknight supper or great weekend brunch dish. Dip in toasted wholemeal pitas, or add roasted red peppers and wilted spinach.
Serves:2
Ingredients
1 teaspoon olive oil
200g tinned cherry tomatoes
2 teaspoon finely chopped fresh red chilli
2 clove garlic, crushed or very finely chopped
2 eggs
60 ml semi skimmed milk
20 g finely grated fresh Parmesan
4 tablespoons fresh basil leaves (use the smaller leaves from a bunch)
Method
Preheat the oven to 180C.
Put the olive oil into a small saucepan and warm through. Add the chilli and garlic and soften over a low/medium heat, being careful not to burn the garlic. After about 4 minutes, add the tomatoes and crush gently against the side of the pan with your spoon, just to break them down a little. Stir well and continue to cook for about 6 more minutes. Tip the entire contents of the pan into a small ovenproof dish, making sure you scrape every last bit out.
Crack the eggs on top of the tomato mixture. Pour the milk on top of the egg and then top with the cheese and season well with black pepper and salt. Bake for about 10 to 12 minutes until the white is set.
Remove from the oven and leave for a couple of minutes. Allow to cool; then top with the basil.
Original recipe; Fast Days and Feast Days by Elly Pear. Thorsons
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