Here we have another of my frugal recipes. This yummy, healthy dish can be eaten for breakfast, lunch, or dinner! It’s also super versatile and fun to experiment with. Plus, it’s only £3 per serving – that’s less than a takeaway or a Starbucks coffee.
400g chopped tomatoes (35p)
½ a 125g ball of mozzarella, roughly torn (46p)
4 medium Free Range eggs (75p)
3 slices of ciabatta or sourdough (89p)
2 tsp extra virgin olive oil (£1.99)
1 large garlic clove, finely chopped or crushed (45p)
1 tsp fennel seeds (84p)
1 large basil sprig (49p)
¼ tsp chilli flakes (99p)
Handful of spinach leaves (80p)
Pinch of caster sugar (99p)
Oregano, salt and pepper
Ovenproof frying pan
- Preheat the oven to 180C/gas mark 4. Heat the oil in an ovenproof frying pan over a medium heat and fry the garlic for 1-2 minutes. Add the fennel seeds and chilli flakes and fry for 1 minute before stirring in the tomatoes. Stir in the shallot, then tear as many basil leaves as you like and add them to the pan with a pinch of caster sugar and a little pepper. Simmer for 5 minutes.
- Stir the torn mozzarella and spinach through the sauce, then with a spoon make 4 wells and crack an egg into each. Transfer to the oven for 10 minutes.
- Meanwhile, place 4 slices of ciabatta or sourdough on a tray and drizzle with extra virgin olive oil. Season generously with salt, pepper and oregano and warm in the oven for 5 minutes.
- Set aside the baked eggs off the heat. Scatter with black pepper and extra basil leaves and serve on top of warm seasoned bread.
Add halved olives for extra flavour and stay tuned for more frugal recipes!