Baked Eggs

Ingredients

4 Green Family Free Range Eggs

1/2 red onion, sliced

1/2 red capsicum, sliced

1 punnet cherry tomatoes or 1 x 400g can diced tomatoes

1 tsp olive oil

1 clove of garlic, minced

1 handful freshly torn basil

salt & pepper to season

Method

Pre-heat the oven to 180 degrees. Pour the olive oil into an ovenproof fry pan or skillet, place on stove top and gently warm the pan. Add the garlic, red onion and capsicum, lightly fry for around 7 mins until the onion becomes translucent and the capsicum is softened.

Add the cherry tomatoes, stir until they blister and the juice runs free. If you are using a can of tomatoes, simply stir through and simmer. Throw in a handful of torn basil and combine to create a sauce.

Once your sauce has formed, turn off the heat and gently crack the eggs into each corner of the pan on top of the sauce. Season with salt and pepper.

Place in the oven and bake for approx 7-10 minutes until the whites are cooked through and the yolks have a slight wobble. Enjoy your delicious Green Family free range baked eggs with a slice of Phoebe’s crusty multigrain sourdough.

Note: If you don’t have an ovenproof skillet, you can cook the sauce in a regular fry pan then transfer the sauce to 4 individual ramekins and add the eggs on top.