Rated 4.07 out of 5 based on 7 votes
- 1/2 x small onion
- 2 x thick slices of bacon, speck or pancetta
- 1 x tin of good quality of chopped tomatoes
- 4 x eggs
- 1 pinch salt and pepper to taste
- 1 splash olive oil (for frying)
This recipe needs a little forward planning and if I’m organised I make the tomato sauce the night before. It serves 2-4 people depending how hungry you are. 1 egg is often enough for me, but I know my husband would always go for 2!
Start by chopping the onions finely. If you are serving the eggs for brunch you may also like to add garlic and herbs, but first thing in the morning onion is enough for me.
Put a splash of olive oil in a saucepan and gently fry the onions, over a medium heat for 5 minutes. Chop the bacon or speck into cubes removing any rind and excess fat. Add to the pan with the onion and continue to fry for another 5 minutes. Once the onions are cooked, but not too brown, add the tomatoes and continue to cook over a medium heat for 15-20 minutes until the sauce has reduced and thickened.
Spoon the tomato sauce into 2 medium or 4 small ramekins depending on how many portions you want. I think I actually prefer individual servings even if I am going to eat 2 eggs and this help the white to cook while leaving the yolk goey. Leave the tomato sauce to cool before adding the eggs.
While the sauce is cooling pre-heat the oven to 180 degrees Celsius.
Make a well in the tomato sauce with the back of a spoon for the egg/s to sit in. Crack each egg separately into another ramekin or cup, this makes it easier to pour over the tomato sauce.
Place the ramekins on a baking tray and transfer to the pre-heated oven. Bake the eggs for 12-15 minutes for individual servings or 20-22 minutes for the double serves. The eggs are ready once all of the egg white is cooked, there should be no visible, translucent egg white.
Serve with some crusty bread.
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Yum I am definitely going to try this!
This was awesome!