Quick & Easy

Baked eggs with herbs and bocconcini

Baked eggs are actually a great way to make a healthy, protein packed breakfast without fussing around in the kitchen. Just whack everything in a dish, pop it in the oven and get on with getting ready until it's cooked.
baked eggs



1.Preheat oven to 200°C (400°F).
2.Peel and crush garlic. Combine undrained tomatoes, garlic and sugar in medium saucepan; bring to the boil. Reduce heat; simmer sauce, uncovered, about 5 minutes or until thickened slightly. Season sauce to taste.
3.Pour 1 cup of the tomato sauce into a shallow 20cm (8-inch) round ovenproof dish. Carefully break 4 eggs over sauce; top with half the torn bocconcini and half the basil. Top with remaining sauce, eggs, cheese and basil.
4.Bake, uncovered, for about 20 minutes or until egg whites are set and top is browned lightly. Serve drizzled with oil.

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