Passata Baked Eggs


How many times have you been in the kitchen making lunch and doing something else at the same time? We all lead busy lives and the time constraints of work and family can often mean at lunchtime we just make a quick sandwich or buy something on the go. Here’s one of my easy lunch recipes that’s both filing and tasty and leaves you hands free for most of the cooking process.

This dish was given to me by a friend from Calabria a while back and is great for lunch as it’s rather like having a bowl of soup with some added protein to keep you felling satisfied throughout the afternoon.

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The ingredients are very simple, just 400 ml passata, 2 eggs and cheese; I’m using a 24 month aged Parmesan but any hard cheese like Grana Padano will do as will a mature Cheddar.

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Add the passata, to an oven-proof dish and break the eggs into it, gently move the passata so the egg sinks rather than sits on the top. Give the dish a sprinkling of salt and black pepper and pop it into a pre-heated oven at 180 degrees and leave it for 20 minutes. I’m using some of the passata I made a few weeks ago, for the recipe click here.

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To serve add to warmed bowls and sprinkle with the cheese of your choice and serve with a crusty bread roll. It’s equally lovely topped with chopped chives but doesn’t really work with basil. If you want that authentic Calabrian taste add a generous splosh of fiery chilli sauce, my friend adds so much that he calls his, the Devil’s eggs.

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buon appetito

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