This recipe is for the EASIEST and tastiest quickie-supper that doesn’t involve pizza or pasta or something on toast and I love it. The original recipe I got from an Olive magazine mini-recipe book that came free many many years ago, but over the years I have embellished it and chucked in a few extras, like the avocado. If only my children would eat it I’d be even happier, but they won’t go near an avocado nor an egg (unless it’s in omelette format or of the chocolate variety), so this is one I whip up for me and the other half when neither of us can really be bothered to cook.
Serves 2 adults
- Garlic, 1 clove, chopped
- Olive oil
- Chopped Tomatoes, 400g tin (I also like to use a tin of cherry tomatoes, or you could use a punnet of fresh cherry tomatoes too, if you’re a tomato lover like me!)
- Basil, a few leaves, shredded
- Cooked ham, 4 slices, roughly torn
- Avocado, 1, sliced
- Eggs, 2 (or up the quota if you’re really hungry, I ate 3 by myself the other day when I cooked this, but then I’m just greedy!)
- Tabasco Sauce
- Parmesan Cheese, to top
- Salt & Pepper
- Heat the oven to 180C/fan 160C/gas 4
- Heat a little olive oil in a pan, sizzle the garlic for a few seconds then add the tomatoes and simmer for 10 minutes until thickened. Stir in the shredded basil leaves.
- Add a few drops of Tabasco, add more if you like it with a bit of a kick. Stir.
- Take the tomato sauce off the heat, you can either pour into two separate baking dishes or make one big dish and then divide it up when you serve. Add the torn up ham and the sliced avocado, gently mix so that the tomato sauce covers up the ham and the avocado isn’t just sitting on the top.
- Crack the eggs on top (one each if you’re doing in separate baking dishes, otherwise crack 2 or 3 on top if you’re doing one big dish) and season.
- Bake for around 12-14 minutes until just set.
- Serve! – delicious served with crusty bread.