Sunken Eggs

IMG_2597 This dish smells amazing and the warm tomato sauce is divine! This is surprisingly really filling and it’s nice having such a warm tomatoey rich dish for breakfast.

This recipe is wheat free, gluten free and sugar free and is suitable for vegetarians, and those following the Junger Clean Gut programme. This is from Alejandro Junger’s “Clean Eats

Serves 2

  • 3 cups organic tomato sauce (homemade is ideal)
  • 3 tablespoons chopped fresh herbs, eg basil, parsley, thyme, oregano, rosemary and/or spring onions
  • 4 free range eggs
  • Sea salt
  • Kale, chard or spinach sauteed (optional-I didn’t add this as I don’t like kale chard or spinach)

Preheat the oven to 175 degrees C. Heat the tomato sauce in a small saucepan. When warm transfer it to a baking dish and stir in the fresh herbs. Create four indentations in the sauce and carefully crack and egg into each one. Bake for 10-12 minutes depending on how you like your egg yolks cooked. Remove the pan from the oven and sprinkle everything with a dash of salt.

Serve with sauteed greens (if you like).


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