New post and guess what am I writing about this time? Yes, it is breakfast again! By now you probably learned that breakfasts are rather quite important to me. I never skip this meal and during weekends I like start the day with a really nice, solid breakfast. Being domesticated by my British wife I had my fair share of usual suspects: fry up, bacon sandwich or drop scones. However , whilst I really like bacon or drop scones, sometimes I feel like it would be nice to eat something maybe a little bit healthier but still packed with flavour. So from to time I make baked eggs with tomatoes and ham. This is really tasty and filling breakfast! I introduced this dish to my menu way before the recent shakshuka boom and I thought I share this recipe since it makes a good alternative to the mid eastern dish for those that prefer more subtle flavours.
Serves 2. This dish is inspired by Gino D’Acampo recipe.
Equipment required: 2 individual ovenproof dishes (about 10cm diameter)
- 1 clove of garlic finely chopped
- 1 tblsp of rapeseed oil
- 1 tin of chopped tomatoes with herbs (plus 6 chopped leaves of fresh basil if you are using plain tomatoes)
- 4 large slices of ham
- 4 eggs
- 2 large slices of sourdough bread
- Preheat the oven to 180 centigrade
- Heat the oil in a frying pan on a frying pan and add garlic. Fry until starting to turn golden.
- Add in the chopped tomatoes and cook on the medium heat for about 10 minutes stirring occasionally. Once the sauce thickened stir in the basil if using and season to taste.
- Place the ham on the bottom of the individual ovenproof dishes so that they overlap and cover the base and partially sides of the dish.
- Divide the tomato sauce between the two dishes. With back of a ladle make a slight dip in the centre of each dish. Break in 2 eggs into the centre of each dish.
- Bake in the middle of the pre heated oven for about 15 minutes until whites are set and yolks are still runny.
- Serve immediately with a large slice of sourdough bread.