A warming weekend breakfast, full of energising protein.

be_Stove-baked weekend eggs recipe

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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What to do

  • 1. Heat a splash of olive oil in a deep frying pan over medium-high, add the onion and pancetta and cook for 5 minutes or until golden. Add the tomatoes, salt and half the basil and simmer, stirring occasionally, for 8–10 minutes until a thick, sticky sauce forms.

  • 2. Reduce the heat to low. Using the back of a spoon, make four indents in the sauce, then crack the eggs into the indents. Cover with a tight-fitting lid and cook, untouched, for 5 minutes or until the eggs are cooked to your liking.

  • 3. Finish with a generous splash of olive oil, scatter with the remaining basil and serve with the toast.

  • Recipe extracted from The Doctor's Diet by Dr Sandro Demaio, available now from Pan Macmillan Australia, RRP $34.99.

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