Uovo Affogato

Name: Uovo Affogato (Baked Eggs)
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 large ripe tomatoes; 125g baby spinach leaves, roughly chopped; 2 garlic cloves, chopped; 1 spring onion, finely chopped; 1 teaspoon dried red chilli flakes; 1 heaped tablespoon flat leaf parsley, chopped; 2 tablespoon extra virgin olive oil; 4 free range eggs; 3 tablespoons wholemeal breadcrumbs; 3 tablespoons wholemeal breadcrumbs; 3 tablespoons grated Parmesan; 15g unsalted butter salt and black pepper; 15g unsalted butter salt and black pepper; 15g unsalted butter salt and black pepper

Baked Eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

This is a delicious simple, healthy dinner or brunch. It’s become a firm favourite with me when I need something quick and easy but with lots of flavour. Use the best eggs you can: I’m planning to try this with duck eggs next time I can get some.

Ingredients

4 large ripe tomatoes
125g baby spinach leaves, roughly chopped
2 garlic cloves,

Europe
United Kingdom
Dinner
Vegetarian
Brunch

Method

Preheat the oven to 180°C.

Score a cross in the top and the bottom of the tomatoes and put them in a bowl of boiling water for a minute. Remove them, peel the skin off and dice the flesh.

Place the spinach, garlic, spring onion, chilli, parsley and olive oil in a bowl.