Egg In A Pan

⏰
time 30 mins
🍽
serves 2
πŸ…
difficulty Easy

This is one of my absolute favorite meals. It's similar to shakshuka but better πŸ‘€. We have it for dinner, but its also the perfect brunch, lunch, or breakfast dish. Basically, eat it whenever you fancy.

πŸ›’Ingredients

  • 1 Tin of Whole Plum Tomatoes
  • 1 tbsp of Tomato Puree
  • Nice amount of Basil
  • 1 ball of Mozerella
  • Two Eggs
  • 1 or 2 cloves of garlic
  • Olive Oli
  • Parmesan (optional)
  • πŸ“–Method

  • 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!