Italian eggs with garlic toasts
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Italian eggs with garlic toasts
This veggie midweek meal comes in at just under 500 calories
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
470Kcal
Fat
18gr
Saturates
42gr
Carbs
54gr
Sugars
13gr
Fibre
11gr
Protein
25gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 garlic cloves, 1 sliced, 1 halved
- 4 tsp olive oil
- 2 tbsp torn basil leaves
- 1 x 400g tin chopped tomatoes
- ½ tsp sugar, any kind
- ½ x 400g tin cannellini, white kidney or flageolet beans
- 1 x half-size ciabatta, or 2 ciabatta rolls
- 100g shredded greens such as kale, spinach or cavolo nero
- 2 medium eggs
- 15g grated Parmesan - use vegetarian cheese if required
Step by step
- Fry the sliced garlic in 2 teaspoons of olive oil in a nonstick frying pan for about 30 seconds until aromatic. Add most of the basil to the pan and let it sizzle then tip in the chopped tomatoes, stir in the sugar and the half tin of beans, including their liquid (keep the remaining beans to add to chilli, or to thicken up a soup).
- Season and simmer briskly for about 3 minutes, uncovered. Preheat the grill and slice the ciabatta in half, with your knife parallel to the board. Cut each half into 2 or 3 chunky pieces and toast under the grill until golden on both sides.
- Stir the greens into the tomato sauce until they start to wilt. Make two shallow wells in the sauce then break an egg into each. Season and scatter with half the Parmesan. Cover the pan with a lid and cook on a medium heat for about 3 minutes or until the eggs are cooked to your liking.
- Meanwhile, drizzle or brush the olive oil onto the cut sides of the toasted ciabatta and rub with the halved garlic clove. Serve with the Italian eggs, scattering with the rest of the Parmesan and basil just before serving.
