Dunk the crunchy garlic croutons into your runny British lion eggs, and the perfectly sweet, fresh tomato sauce. It will become a household regular.
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Serves
4
Cherry Tomatoes
Garlic
Red Chilli
Passata
Vegetable Stock Cube
Ciabatta
Spinach
Basil
Egg
Salt
Black Pepper
Olive Oil
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
The British Lion eggs make this dish an affordable protein punch. Always look for the red Lion mark on shell and pack when buying eggs as it guarantees the highest standards of food safety. They’re also the only eggs that can safely be enjoyed runny by all, including pregnant women, babies, children and the elderly.
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Serves
4
Cherry Tomatoes
Garlic
Red Chilli
Passata
Vegetable Stock Cube
Ciabatta
Spinach
Basil
Egg
Salt
Black Pepper
Olive Oil
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C/356°F.
Step 2.
Chop the cherry tomatoes in half and place them in a bowl. Finely slice 4 cloves of garlic and chop up the chilli, removing all the seeds.
Step 3.
Heat a glug of olive oil in a large, oven proof pan over a medium heat and add the garlic. Fry for a couple of minutes, then add the cherry tomatoes until they begin to break up and dissolve.
Step 4.
Once the cherry tomatoes have turned mushy, pour in the passata, chopped chillies (saving some for garnish) and the stock pot. Stir together and leave to bubble on a medium heat for 10 minutes.
Step 5.
Meanwhile, roughly tear up the ciabatta into chunks and put them into a bowl. Grate in the remaining clove of garlic. Drizzle with olive oil and season with salt and pepper. Mix together and set aside.
Step 6.
Back to the tomato sauce. Toss through the spinach and most of your basil.
Step 7.
Once the spinach and basil have wilted, make 6 indents in the tomato sauce with the back of a spoon and carefully drop your British Lion eggs into them.
Step 8.
Place the croutons irregularly around the eggs, drizzle with olive oil and bake in the oven for 12 minutes.
Step 9.
Remove from the oven. Chop your leftover basil and scatter on top with the leftover chopped chillies, a drizzle of olive oil and season with salt and pepper. Then, get dunking!
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