Baked Eggs with Ricotta
This hearty breakfast or lunch recipe is packed with flavour. Use the crusty grilled bread to dip into the rich, grilled tomato sauce and soft eggs poached in the tomato sauce.
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Cooking tools:
- Grill
- Skillet
- Spoon
- Wire brush
- Grater
- Pastry brush
- Measuring spoon
- Pan
Ingredients
- 250 g grams cherry tomatoes
- 2 tbsp tablespoons olive oil, plus extra
- Sea salt
- Freshly ground black pepper
- 400 g grams tin crushed tomatoes
- 1 garlic clove, finely chopped
- 4 eggs
- 4 tbsp tablespoons ricotta
- 2 tbsp tablespoons grated Parmesan
- Slices of bread (e.g. sourdough)
- 2 tbsp tablespoons fresh basil or oregano leaves, chopped, plus extra to garnish
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