Using a ready-made olive and caper tomato sauce makes light work of these tasty baked eggs – gorgeous for breakfast, lunch or dinner!
Ingreadient :
- 340g jar Crosta & Mollica Puttanesca Pasta Sauce
- 400g can Essential Cannellini Beans In Water, drained
- 4 Essential Free Range White Eggs
- 1 pinch chilli flakes
- 2 slice/s sourdough bread
- ¼ x 25g pack flat leaf parsley, leaves roughly chopped
- Extra virgin olive oil, to drizzle
Direction :
- Tip the puttanesca sauce and beans into a deep-sided frying pan, which has a fitted lid. Bring to the boil, then reduce the heat and simmer for 5 minutes.
- Using a wooden spoon, make 4 wells in the sauce and break an egg into each. Season the eggs, then scatter with the chilli flakes.
- Turn the heat down as low as you can and cover the pan. Cook for 5-6 minutes, or until the whites are set, with soft yolks. Meanwhile, toast the sourdough.
- Finish with a sprinkle of parsley and a drizzle of extra virgin olive oil, then serve with the toasted sourdough.
