Egg In A Pan
This is one of my absolute favorite meals. It's similar to shakshuka but better 👀. We have it for dinner, but its also the perfect brunch, lunch, or breakfast dish. Basically, eat it whenever you fancy.
1 Tin of Whole Plum Tomatoes
1 tbsp of Tomato Puree
Nice amount of Basil
1 ball of Mozerella
1 or 2 cloves of garlic
Bring the pan to medium heat.
Add a glug of olive oil, then whole garlic cloves, heat through for a couple of minutes, but be careful not to burn it.
Remove garlic. If you want a more garlicky sauce, you can chop the garlic before you add it and leave it in.
Add tomato puree and cook it down for a couple minutes, which helps remove any bitterness from it.
If possible, whiz up tomatoes in a food processer or mouli, then add to the pan with a good pinch of salt. If you don't have a processer, then just gently mash them in the pan with the back of the spoon. You want the sauce to be as smooth as possible.
Cook tomatoes down on a medium heat for 5 / 10 minutes until the sauce thickens and some of the liquid is removed.
Whilst that's cooking, drain mozzarella, and tear into medium-sized chunks.
Once tomatoes have reduced, scatter mozzarella across the top, and cook for another 5/10 minutes, until mozzarella has melted and any of the water that seeped out from it has cooked off.
Crack 2 eggs on top and cook gently on a low heat until the whites set. You can speed up the process by adding a lid, or putting under the grill, but then you run the risk of having a solid yolk, so maybe just be patient.
Once the whites are set, tear on basil & add optional grated parmesan to the top.
Serve with toasted sourdough and enjoy!