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Italian-style baked eggs with tuna, olives and capers
Fruit and vegetables
1
red onion
, sliced
2 large
garlic
cloves, crushed
10g fresh
basil
, leaves picked and stalks finely chopped
1 red
pepper
, diced
2 x 400g tins
cherry tomatoes
1 tsp
lemon
zest
½ tsp
garlic
granules
Tins, packets and jars
10g
capers
, roughly chopped
100g/3½oz black
olives
160g tin tuna
Cooking ingredients
1 tbsp
olive oil
5g fresh
oregano
, leaves picked and finely chopped
1 tbsp
tomato purée
1 tbsp
balsamic vinegar
1 tsp
honey
(optional)
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
4 large free-range
eggs
80g/3oz
ricotta
1 tbsp
milk
(dairy or plant-based)
Back to recipe
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