Garlic Tomato and Basil Baked Eggs

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Step 1.

Preheat the oven to 180°C/356°F.

Step 2.

Chop the cherry tomatoes in half and place them in a bowl. Finely slice 4 cloves of garlic and chop up the chilli, removing all the seeds.

Step 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.

Step 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.

Step 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.

Step 6.

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

Step 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.

Step 8.

Place the croutons irregularly around the eggs, drizzle with olive oil and bake in the oven for 12 minutes.

Step 9.

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

The British Lion eggs make this dish an affordable protein punch. Always look for the red Lion mark on shell and 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.

750g Cherry Tomatoes
5 Cloves of Garlic
2 Red Chillies
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