- Serves2
- CourseBrunch
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- Plusstanding
Ingredients
- 2 tbsp extra virgin olive oil
- 2 clove/s garlic, sliced
- 1 red pepper, deseeded and sliced
- 1 tbsp Cirio Tomato Purée
- ¼ x 20g pack oregano, leaves chopped, plus extra leaves to serve
- 400g can Cirio Tuscan Chopped Tomatoes
- 10 pitted kalamata olives, torn in ½
- 4 British Blacktail Medium Free Range Eggs
- 40g feta, crumbled
- Crusty bread, to serve (optional)
Method
Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large ovenproof sauté or frying pan over a medium heat; fry the garlic and pepper for 3-4 minutes. Stir in the tomato purée and cook for a further 2 minutes. Add the oregano, chopped tomatoes and torn olives. Season, stir, then bring to a simmer and cook for 10 minutes, stirring occasionally.
Take the pan off the heat. Use a spoon to make 4 rough indents in the tomato sauce (don’t worry if they don’t hold very well). Crack an egg into each indent, sprinkle over the feta and a little freshly ground black pepper. Transfer the pan to the oven and bake for 6-8 minutes, or until the egg whites are just set and the yolks still a little soft.
Remove from the oven, let stand for 2-3 minutes, then sprinkle over some extra oregano leaves. Serve the baked eggs with some crusty bread, if liked.
Cook’s tip
Leftovers
Oregano
This fragrant herb gives a lovely warm aroma to dishes that feature tomatoes, courgettes and aubergines. It also works well with lamb, cutting through the richness of the meat. Add sprigs to dishes as they cook or scatter the leaves over at the end.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,083kJ/ 501kcals |
|---|---|
Fat | 37g |
Saturated Fat | 8.9g |
Carbohydrates | 15g |
Sugars | 14g |
Fibre | 5.1g |
Protein | 22g |
Salt | 2.1g |