Baked ham and egg pots
with grilled pitta fingers
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4 people
Skill level: Moderate
Tomato sauce ingredients
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 400g can chopped tomatoes
handful fresh basil leaves, chopped - 1 tsp sugar (optional)
salt and pepper
Remaining ingredients
- 8 slices ham
- 4 Respectful eggs
- 4 slices of pitta bread
- A drizzle of olive oil
- Heat the oven to 200C. To make the sauce, heat a small pan. Gently fry the onion in olive oil over a low heat for 8mins or until they have softened. Add the garlic and cook for a further minute. Pour over the tomatoes, tomato puree, chopped basil, sugar and seasoning, then bring to the boil. Reduce the heat and cook at a very low simmer for 15 mins or until the sauce has reduced.
- Oil four ramekins. Lay two slices of ham in each, spoon in a tablespoon of tomato sauce and then crack a raw egg on top. Bake in the oven for 10 minutes for a runny yolk.
- Drizzle the bread with olive oil. Heat a griddle pan or a grill. Gently toast the pitta for 2mins on each side. Slice the breads into fingers. Serve the ham and eggs with the pitta fingers for dipping.
- Remove the Toad (and his friends) In The Hole from the oven, slice into generous slabs and serve with gravy.
