Tomatoey baked eggs with feta

Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large ovenproof sauté or frying pan over a medium heat; fry the garlic and pepper for 3-4 minutes. Stir in the tomato purée and cook for a further 2 minutes. Add the oregano, chopped tomatoes and torn olives. Season, stir, then bring to a simmer and cook for 10 minutes, stirring occasionally.

Ingreadient

• 2 tbsp extra virgin olive oil
• 2 clove/s garlic, sliced
• 1 red pepper, deseeded and sliced
• 1 tbsp Cirio Tomato Purée
• ¼ x 20g pack oregano, leaves chopped, plus extra leaves to serve
• 400g can Cirio Tuscan Chopped Tomatoes
• 10 pitted kalamata olives, torn in ½
• 4 British Blacktail Medium Free Range Eggs
• 40g feta, crumbled
• Crusty bread, to serve (optional)

Step by step

1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large ovenproof sauté or frying pan over a medium heat; fry the garlic and pepper for 3-4 minutes. Stir in the tomato purée and cook for a further 2 minutes. Add the oregano, chopped tomatoes and torn olives. Season, stir, then bring to a simmer and cook for 10 minutes, stirring occasionally.
2. Take the pan off the heat. Use a spoon to make 4 rough indents in the tomato sauce (don’t worry if they don’t hold very well). Crack an egg into each indent, sprinkle over the feta and a little freshly ground black pepper. Transfer the pan to the oven and bake for 6-8 minutes, or until the egg whites are just set and the yolks still a little soft.
3. Remove from the oven, let stand for 2-3 minutes, then sprinkle over some extra oregano leaves. Serve the baked eggs with some crusty bread, if liked.