Baked Eggs with Passata, Bocconcini and Basil

Passata di pomodoro is an Italian uncooked tomato puree without skin and seeds. A number of these tomato sauces are chunky and others are smooth. It is an incredibly versatile cooking ingredient used in soups, stews and sauces and many other dishes. I am using a smooth passata for this recipe.

Ingredients serve 1

2 eggs

¼ cup passata

½ minced garlic

¼ tsp salt

¼ tsp sugar

¼ tsp cracked black pepper

¼ tsp dried oregano

¼ tsp dried basil

1 Bocconcini (30g)

Fresh basil

Fresh oregano

3 slices prosciutto or pancetta

Method

Preheat oven to 180C normal bake. Blend passata, garlic, salt, sugar, pepper, oregano and basil in small baking dish and mix. Place the dish on a baking tray, crack the eggs and place them on top of the tomato sauce. Bake in the oven for approx. 10 minutes. Slice the Bocconcini and place on top of the eggs. Cook a further 4 minutes. Fry the prosciutto or pancetta in a frying pan until crispy. Sprinkle chopped oregano, drizzle a few basil leaves on top of the eggs. Season with cracked black pepper and serve straight away with grissini breadsticks or crusty ciabatta bread.

Note: Bocconcini means little mouthful and is a little piece of mozzarella cheese. It is a soft white curd cheese made from water buffalo’s milk and shaped into small egg shaped balls.