Veg recipes from Jamie’s new book 
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How to make pasta shapes, part 2: Gennaro Contaldo 
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Ministry of Food
Italian baked eggs
With oozy mozzarella cheese
Italian baked eggs
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
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
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.
