If you have ever made baked eggs for a quick light meal, you will know how delicious and quick they are to make. I love making them for littlies and like to mix the egg in rather than cracking it on top. Especially good for little ones mastering a bit of texture.
Prep: 5 minutes | Cooking: 10 minutes | Suitable from 6 months | Makes 2 portions | Not suitable for freezing
2 tsp olive oil
3 medium sized good quality tomatoes
1 small garlic clove, peeled and crushed
2 tsp tomato puree
1 tsp balsamic vinegar
4 basil leaves, roughly torn
1 large free range or organic egg
Warm the olive oil in a heavy based frying pan. Cut the tomatoes into rough chunks, and add them to the warm oil with the garlic. Cook on a medium heat, stirring now and then for five or so minutes until the tomatoes start to break down.
Add the tomato puree and balsamic vinegar and cook for a further couple of minutes.
Crack in the egg and stir as if making scrambled egg until they are creamy and cooked through.
Take off the heat and sprinkle through the torn basil. Serve on its own or with some crumbled cheese or on toast.
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