Baked Egg in Tomato with Chestnut Mushrooms and Black Olives

Ingredients

• 2 Free Range Eggs
• 250 G Passata (Tomate Titurado)
• 2 Chestnut Mushrooms
• 5 Garlic Marinated Black Olives
• Cayenne pepper
• Rosemary
• Salt
• Black pepper

Method

1. Finely chop your olives and mushrooms and mx with the tomato sauce.

2. Season with a dash or cayenne pepper, rosemary and black pepper

3. Pour everything into a small ceramic oven dish or terracotta bowl.

4.  Crack an egg or two over the sauce (depending on bowl size)

5. Place in the oven at 180 degrees for 25 – 30 minutes. The egg should be baked but slightly runny.

6 Season with salt and a pinch of coriander.