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Baked Eggs with Parma Ham and Parmesan Cheese

   
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This is a quick and tasty dish of baked eggs cooked in a tomato sauce made with garlic, chilli flakes and basil, topped with crispy Parma ham and parmesan cheese. These Italian inspired baked eggs work perfectly as brunch or mid-week dish. You could also add some crispy fried potatoes, or big butter beans if you want the dish to become more substantial.

Ingredients

  • 4 eggs
  • 50g Parma ham
  • 50g grated parmesan cheese
  • Basil leaves to garnish
  • Salt and pepper to taste
  • For the tomato sauce:
  • 2 tbsp extra virgin olive oil
  • 1 clove of garlic, finely chopped
  • A pinch of dried chilli flakes
  • 1 tsp of Spanish sweet smoked paprika
  • 1 can Italian chopped tomatoes
  • 8 basil leaves, finely chopped
  • Pinch of caster sugar
  • Salt to taste

    Method

    1. Pre-heat your wood-fired oven to 200°C.
    2. Place your slices of Parma ham on a grease-proof paper lined baking tray and bake in the oven until crispy.
    3. To make the sauce, heat the olive oil in an oven proof frying pan or shallow cast iron dish. Once the pan is slightly hot, add the garlic and fry gently for 30 seconds. Add the dried chilli flakes and smoked paprika, stir and fry for 20 seconds. Add the can of chopped tomatoes, chopped basil, season with salt and a pinch of sugar, and cook for about 10 minutes in the oven until the sauce is nicely reduced and thick.
    4. Allow the sauce to cool down slightly before making four wells with the help of a spoon. Carefully break the eggs into each well, sprinkle the crispy Parma ham, grated parmesan cheese and season with salt and pepper. Bake in the oven until the egg whites are set but the yolks are still soft, about 6 to 8 minutes.
    5. Garnish the dish with some basil leaves and serve with some crusty sourdough bread.

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      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

      My Fuego wood fired pizza oven...

      “Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
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      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

      My Fuego wood fired pizza oven...

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