Inspired by the Italian dish uova in purgatorio ("eggs in purgatory"), this recipe combines the flavours of a Caprese salad with the comfort of baked eggs. The olive oil and colourful vegetables are a source of polyphenols - plant compounds that nourish gut microbes. For that all important fibre, serve with wholegrain bread or pitta.
Serves 2-4 (2 eggs or 1 egg per person)
Ingredients
1 tbsp garlic-infused olive oil
1 large or 2 small red peppers, sliced into strips
250g cherry tomatoes
100g pitted black olives
2 cans good quality chopped tomatoes
2 tbsp sun-dried tomato paste
2 tsp vinegar from the olive jar (or red wine vinegar)
Pinch salt and black pepper
Handful of fresh basil, roughly torn
4 eggs
100g fresh mozzarella, sliced
To serve
Fresh basil leaves
Extra virgin olive oil to drizzle
Wholegrain bread or pitta
Method
Preheat the oven to 180°C fan.
Add the peppers, cherry tomatoes and olives to an overproof skillet / shallow casserole dish and drizzle over the oil. Toss to coat all the vegetables. Transfer to the oven and roast for 20 minutes, until the peppers are tender and the tomatoes have softened and started to blister.
Remove the pan from the oven. Using a fork, gently press the tomatoes to release their juices into the pan. Add the chopped tomatoes, sun-dried tomato paste, vinegar, half of the basil and a good pinch of salt and pepper. Mix until everything is well combined. Return to the oven for another 15 minutes until the tomato sauce is bubbling.
Make four wells in the sauce and crack an egg into each one. Return the pan to the oven and cook for 6-8 minutes, before checking the whites are set but the yolks are still runny. If the white aren't set, return to the oven for another 1-2 minutes.
When the egg whites are set, arrange a few slices of mozzarella over the sauce. Finish with the remaining basil, a drizzle of extra virgin olive oil and plenty of freshly ground black pepper. Serve immediately with toasted wholegrain bread or warm pitta for dipping.
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