Baked duck eggs with fresh tomato sauce and seasonal veg
Delicious recipe for baked eggs with seasonal vegetables!
Boil a full kettle of water.Cut a shallow cross on the ”bottom” of each tomatoes,place them in a pot and cover with boiling water.The skin(where the cross is cut) should start to peel after about 20-30 seconds.Remove from the pot and leave to cool.You may place them in a bowl full of ice to cool quicker.Remove the skin and stems and chop them tomatoes.Place in a pan and cook for around 30 minutes until all the water will evaporate and you’ll be left with a thick tomato sauce.Season with salt and pepper and add some of your favourite herbs.
Preheat the oven to 190C.
In the meantime,add a splash of oil onto a frying pan,add chopped shallots,pepper and sliced courgettes.Fry for few minutes until they are all soft.Leave on the side.
Grease two iron pans with a little oil,arrange the tomato sauce and vegetables,leaving space for eggs,then crack the eggs in.
Bake for 15 minutes for soft eggs or 20 minutes for hard.
NOTE:You can prepare the tomato sauce the day before if you would like to eat baked eggs for breakfast but haven’t got enough time to cook it.(This is what I often do!)