Baked Italian Eggs

Program: Bake

Pre heat temp: 180°C

Pre heat time: 10 mins

Cook temp: 180°C

Cook time: 20 mins

Micro power level: 100%

Cook time: 10 mins

Ingredients:

• 1 french baguette bread, halved and sliced lengthwise
• 1 ½ tsps extra virgin olive oil
• 150 gms mozzarella, grated
• 10 chicken sausage
• 1 ½ cups onion, chopped
• 3 garlic cloves, chopped
• 200 ml tomato puree
• 1 ½ tsps fresh oregano
• ¾ teaspoon salt
• 4 large eggs
• 2 tbsp olive oil
• ¼ tsp black pepper

Preparation:

1. Select the program and preheat the oven to 180*C. Place the baguette slices on a baking tray; brush with the oil and top each with grated mozzarella.
2. Bake until the cheese is bubbly and light golden brown, about 12 mins at 180°C.
3. Meanwhile, heat a large heatproof glass tray with olive oil in microwave oven at 100% micro power level for 2 mins. Add chopped sausage and cook, stirring with a wooden spoon, at 100% micro power level for 2 mins.
4. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes on 100% micro power level. Stir in the tomato puree, oregano, and salt. Bring to a simmer while cooking for 3 mins at 100% micro power level.
5. Break the eggs into the sauce, leaving space between them. Sprinkle with the pepper. Transfer glass tray to oven placed over a baking tray on 3rd rack position and bake until the whites are set and the yolks are still soft, for 8 mins at 180°C.
6. Top with oregano. Serve in bowls with the mozzarella toast.