Baked Eggs with Benino Hot Ajvar
1 garlic clove - finely chopped
4 tablespoons Benino Roasted Pepper Strips
350 ml Passata or tinned tomatoes
4 tablespoons Benino Hot Ajvar
half a bag baby spinach
Cheese (optional) we used Benino Bulgarian Goat's Cheese and mozzarella
half a bunch of parsley, finely chopped
salt and pepper to season
Sourdough toast to serve
Photography by Sliced & Spiced.
Preheat oven to 180°C.
Use a deep oven-proof skillet pan and heat a little oil on the cook top, add the garlic and Benino Roasted Pepper Strips and fry to combine the flavours.
Add the passata or tinned tomatoes. Stir well and add Benino Hot Ajvar.
Season with salt and pepper to taste.
Add the spinach, and cover until wilted and then stir while adding in the chopped herbs, keeping a few leaves back for fresh garnish on the finished dish.
Once you're happy with the sauce, arrange your pieces of cheese around the dish.
Then, using a large spoon, make a well in the sauce to crack your eggs into. It can be easier to crack the eggs into a mug first, and then pour the egg into the well. The egg will start cooking in the sauce almost straight away, so to cook the tops of the egg, place the whole dish in the oven for around 3-4 minutes until the eggs are just set.
While in the oven, toast your bread and once ready, pile your baked eggs on, garnish with the remaining fresh coriander and you're ready to go. Delicious.
Adapted from a recipe by Sliced & Spiced.