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”
- 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).