Feeling run down? Boost your energy levels with these Irish-made supplements
Feeling run down? Boost your energy levels with these Irish-made supplements

Shayna Sappington

A dermatologist’s guide to sunscreen
A dermatologist’s guide to sunscreen

Holly O'Neill

Alex O’Neill of Bahay on her life in food
Alex O’Neill of Bahay on her life in food

Sarah Gill

Women in Sport: Cork camogie star Saoirse McCarthy
Women in Sport: Cork camogie star Saoirse McCarthy

Sarah Gill

Art in the Gardens: a weekend of painting in nature in Waterford
Art in the Gardens: a weekend of painting in nature in Waterford

Marlene Wessels

‘AI for Marketing’ demystifies AI and keeps you one step ahead
‘AI for Marketing’ demystifies AI and keeps you one step ahead

Dominique McMullan

Handles and knobs to update everything from cabinets to kitchen units
Handles and knobs to update everything from cabinets to kitchen units

Megan Burns

Social pictures from the IMAGE Wellness Project Live 2024
Social pictures from the IMAGE Wellness Project Live 2024

IMAGE

This Sandymount home is full of rich colour and clever storage solutions
This Sandymount home is full of rich colour and clever storage solutions

Megan Burns

Our definitive expert guide on how to improve our spinal health while working from home
Our definitive expert guide on how to improve our spinal health while working from home

Lucy White

Image / Editorial

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


By Meg Walker
19th Mar 2018
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/