Italian baked eggs

Name: Italian baked eggs
Total time: 15 min
Yield: 2
Ingredients: olive oil; 4 large free-range eggs; 6 cherry tomatoes (60g); ¼ x 125 g ball of mozzarella; 1-2 sprigs of fresh marjoram or basil

With oozy mozzarella cheese

Serves 2

Cooks In15 minutes

DifficultyNot too tricky

Eggs Kosher for Passover Tomato

Nutrition per serving

Calories 281 14%
Fat 22.3g 32%
Saturates 8.1g 41%
Sugars 0.9g 1%
Salt 1g 17%
Protein 20.2g 40%
Carbs 1g 0%
Fibre 0.3g -

Of an adult's reference intake

Tap For Method

Ingredients

olive oil
4 large free-range eggs
6 cherry tomatoes , (60g)
¼ x 125 g ball of mozzarella
1-2 sprigs of fresh marjoram , or basil

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

Preheat the oven to full whack.
Lightly grease a small skillet pan or round baking dish with olive oil, then crack in the eggs.
Halve, or quarter, the tomatoes and dot them around the eggs.
Tear over the mozzarella and drizzle with a little more oil, then season with a little sea salt and black pepper.
Bake in the oven for 7 to 10 minutes or until the whites are set but the yolks are still runny.
Pick over a few marjoram or basil leaves, and tuck in. Delicious served with hot buttered toast.