Baked eggs tomato made with chopped tomatoes
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
30 min (COOK TIME: 30 min)
Easy
Ingredients
-
4
tablespoons
extra virgin olive oil
-
150
g
spicy chorizo sausage
-
2
cloves
garlic, finely grated
-
2
x
400 g tinned Mutti Polpa Finely Chopped Tomatoes
-
1
x
400 g tin lima beans
(butter)
-
1
leaf
bay
-
1
teaspoon
smoky paprika
-
4
free range eggs
-
50
g
chevre
-
2
sprigs
fresh oregano
-
Sea salt flakes and fresh ground pepper
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Baked eggs tomato made with chopped tomatoes: Method
- Pre-heat oven to 170C.
- Heat a large cast iron pan (or fry pan suitable to go into the oven) over medium heat. Add 3 tablespoons of olive oil and chorizo and cook, stirring, for 3 minutes. Add garlic and cook for 2 minutes or until garlic and chorizo is lightly browned. Stir in tomatoes, beans, paprika and bay leaf. Season with salt and pepper. Cook, stirring, for 5 minutes or until hot.
- Make 4 small wells in the tomato bean mixture. Break eggs, one at a time, into each well.
- Dot small pieces of chèvre in the tomato mixture, scatter oregano leaves and drizzle over remaining olive oil.
- Bake in the oven for 10 minutes or until egg white is cooked and yolks are slightly runny.
- Serve with buttery toast and a sprinkling of sea salt flakes.
