Italian-style baked eggs recipe
Italian-style baked eggs with tuna, olives and capers Take your baked eggs to another level with tuna, olives and capers. Serve with multigrain bread for a filling dinner. Each serving provides 286 kcal, 23.5g protein, 12.6g carbohydrate (of which 11.7g sugars), 14.8g fat (of which 4.1g saturates), 3.9g fibre and 1.58g salt. 1 tbsp olive oil1 red onion, sliced 2 large garlic cloves, crushed 10g fresh basil, leaves picked and stalks finely chopped5g fresh oregano, leaves picked and finely chopped 10g capers, roughly chopped 1 tbsp tomato purée1 tbsp balsamic vinegar 1 red pepper, diced 2 x 400g tins cherry tomatoes1 tsp honey (optional) 100g/3½oz black olives 160g tin tuna4 large free-range eggs 1 tbsp olive oil 1 red onion, sliced 2 large garlic cloves, crushed 10g fresh basil, leaves picked and stalks finely chopped 5g fresh oregano, leaves picked and finely chopped 10g capers, roughly chopped 1 tbsp tomato purée 1 tbsp balsamic vinegar 1 red pepper, diced 2 x 400g tins cherry tomatoes 1 tsp honey (optional) 100g/3½oz black olives 160g tin tuna 4 large free-range eggs 80g/3oz ricotta 1 tbsp milk (dairy or plant-based)1 tsp lemon zest ½ tsp garlic granules sea salt and freshly ground black pepper 80g/3oz ricotta 1 tbsp milk (dairy or plant-based) 1 tsp lemon zest ½ tsp garlic granules sea salt and freshly ground black pepper Method Heat the oil in an ovenproof pan over a medium heat. Add the onion, garlic and a pinch of salt, then fry for 4–5 minutes until the onions begin to soften. Add the chopped basil stalks, oregano and capers. Stir to combine. Add the tomato purée and balsamic vinegar, then cook for 1 minute. Add the red pepper, tinned tomatoes, honey (if using) and half a can of water. Bring to the boil, turn down the heat and allow to simmer for 5–6 minutes. When the sauce has reduced, remove from the heat and stir through the olives. Break the tuna into large chunks and gently fold through the sauce. Preheat the oven to 190C/170C Fan/Gas 5. Make 4 small wells in the sauce before cracking an egg into each hole. Cover the pan with the lid and bake in the oven for 6–8 minutes, until the whites of the eggs have set and the yolk is still runny. Meanwhile, make the garlic ricotta. Whisk together the ricotta and milk before adding the lemon zest, garlic granules and a pinch of salt and pepper. Stir well to combine. Remove the pan from the oven just as the eggs have set. Serve the ricotta in a small bowl on the side or dot the ricotta over the dish before sprinkling with roughly chopped basil leaves and a generous crack of black pepper. Heat the oil in an ovenproof pan over a medium heat. Add the onion, garlic and a pinch of salt, then fry for 4–5 minutes until the onions begin to soften. Add the chopped basil stalks, oregano and capers. Stir to combine. Heat the oil in an ovenproof pan over a medium heat. Add the onion, garlic and a pinch of salt, then fry for 4–5 minutes until the onions begin to soften. Add the chopped basil stalks, oregano and capers. Stir to combine. Add the tomato purée and balsamic vinegar, then cook for 1 minute. Add the red pepper, tinned tomatoes, honey (if using) and half a can of water. Bring to the boil, turn down the heat and allow to simmer for 5–6 minutes. Add the tomato purée and balsamic vinegar, then cook for 1 minute. Add the red pepper, tinned tomatoes, honey (if using) and half a can of water. Bring to the boil, turn down the heat and allow to simmer for 5–6 minutes. When the sauce has reduced, remove from the heat and stir through the olives. Break the tuna into large chunks and gently fold through the sauce. When the sauce has reduced, remove from the heat and stir through the olives. Break the tuna into large chunks and gently fold through the sauce. Preheat the oven to 190C/170C Fan/Gas 5. Make 4 small wells in the sauce before cracking an egg into each hole. Cover the pan with the lid and bake in the oven for 6–8 minutes, until the whites of the eggs have set and the yolk is still runny. Preheat the oven to 190C/170C Fan/Gas 5. Make 4 small wells in the sauce before cracking an egg into each hole. Cover the pan with the lid and bake in the oven for 6–8 minutes, until the whites of the eggs have set and the yolk is still runny. Meanwhile, make the garlic ricotta. Whisk together the ricotta and milk before adding the lemon zest, garlic granules and a pinch of salt and pepper. Stir well to combine. Meanwhile, make the garlic ricotta. Whisk together the ricotta and milk before adding the lemon zest, garlic granules and a pinch of salt and pepper. Stir well to combine. Remove the pan from the oven just as the eggs have set. Remove the pan from the oven just as the eggs have set. Serve the ricotta in a small bowl on the side or dot the ricotta over the dish before sprinkling with roughly chopped basil leaves and a generous crack of black pepper. Serve the ricotta in a small bowl on the side or dot the ricotta over the dish before sprinkling with roughly chopped basil leaves and a generous crack of black pepper.