Italian-style baked eggs with tuna, olives and capers

1. 1

   Heat the oil in an ovenproof pan over a medium heat. Add the onion, garlic and a pinch of salt, then fry for 4-5 minutes until the onions begin to soften. Add the chopped basil stalks, oregano and capers. Stir to combine.

2. 2

   Add the tomato purée and balsamic vinegar, then cook for 1 minute. Add the red pepper, tinned tomatoes, honey (if using) and half a can of water. Bring to the boil, turn down the heat and allow to simmer for 5-6 minutes.

3. 3

   When the sauce has reduced, remove from the heat and stir through the olives. Break the tuna into large chunks and gently fold through the sauce.

4. 4

   Preheat the oven to 190C/170C Fan/Gas 5. Make 4 small wells in the sauce before cracking an egg into each hole. Cover the pan with the lid and bake in the oven for 6-8 minutes, until the whites of the eggs have set and the yolk is still runny.

5. 5

   Meanwhile, make the garlic ricotta. Whisk together the ricotta and milk before adding the lemon zest, garlic granules and a pinch of salt and pepper. Stir well to combine.

6. 6

   Remove the pan from the oven just as the eggs have set.

7. 7

   Serve the ricotta in a small bowl on the side or dot the ricotta over the dish before sprinkling with roughly chopped basil leaves and a generous crack of black pepper.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.