Italian-Style Shakshuka

Serves 1

My favourite ever breakfast with a twist.

2 Eggs
2 Slices of Italian Bread
1 Clove of Garlic
200ml of Passata
1/2 Tsp of Dried Oregano
2 Cherry Tomatoes
2 Tsp of Ricotta
2 Sprigs of Basil or Parsley
Pinch of Chilli Flakes (optional)
Olive Oil
Salt
Pepper

Heat a splash of olive oil in a pan on low heat. Finely chop your garlic, add it to the pan and cook for a minute. Pour in the passata, give it a stir and season with the oregano and a good pinch of salt and pepper. Stir in 1tsp of ricotta, bring the sauce to a gentle simmer and crack in the eggs. Slice the tomatoes in half and dot them around the eggs. Cover with a lid and cook for 5 minutes, or until the eggs are done to your liking. Toast your bread and drizzle with olive oil. Finely chop your basil or parsley and scatter it over the eggs with the remaining tsp of ricotta and a pinch of chilli flakes if desired.