Bank Holiday Brunch: Sweet, gooey, creamy, Italian baked eggs

Sweet, gooey, creamy and packed full of protein and nutrients, this is the perfect dish to make if you’re having friends round for brunch. I love making it in one big baking dish and then everyone can dip their bread in and really embrace the happiness that comes with eating together. You can also make them in individual dishes or ramekins if you prefer.

Serves 4

Ingredients
2 tbsp olive oil
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
1 tsp caster sugar
½ tsp salt
½ tsp black pepper
¼ tsp dried chilli flakes
1 tsp dried mixed herbs (for example, basil, thyme, oregano)
8 eggs
1 x 250g ball mozzarella, torn into small pieces
fresh bread, to serve

Method
Preheat your oven to 200°C/gas mark 6 and oil four medium-sized ramekin dishes or one large ovenproof baking dish.

Heat the olive oil in a saucepan over a medium heat and add the garlic. Fry for 1-2 minutes before adding the tomatoes, sugar, salt, pepper, chilli flakes and herbs. Simmer for 10 minutes or until the sauce has thickened and pour into your ramekins or baking dish.

Crack two eggs into each ramekin on top of the sauce (or all eight into your baking dish if you are making one large dish) and top with the torn mozzarella. Bake for 10-12 minutes until the egg whites are cooked and the yolks are still runny.

Serve with fresh bread and get dipping!

Extracted from Fear-Free Food: How to ditch dieting and fall back in love with food by Nicola Jane Hobbs (Bloomsbury, approx €14.50), https://bloomsbury.com/uk/fear-free-food-9781472950178/