EPIC Baked Italian Eggs

Here’s my Baked Italian Eggs - amped up with speck and taleggio (c’mon!!). There’s a million egg dishes out there but trust me, there’s nothing better than waking up to this one!
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INGREDIENTS

4 extra large eggs
160g speck, cut into lardons
400g tinned baby roma tomatoes
20g extra virgin olive oil
1 cayenne chilli, sliced
¼ bunch oregano, roughly chopped
2 sprigs basil, roughly chopped
1 sprig thyme, roughly chopped
40g taleggio, frozen
Salt and black pepper to taste

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METHOD

Place speck lardons into an ovenproof dish and place in a warm oven to render slowly.

Use your fingers to burst the baby roma tomatoes, squeezing out their juice. Place in a small saucepan over medium heat and reduce until thick.

Once bacon is rendered and beginning to caramelise, add chillies and return to the oven until the chillies are softened and the speck is crispy.

Add the reduced tomato mixture to the dish, fold through the herbs (reserve a few basil leaves for garnish) and adjust seasoning if necessary.

Make four divets in the sauce for the eggs, crack the eggs in and season with a touch of salt. Use a coarse grater to cover the surface with frozen taleggio (reserve a little bit for garnish), then use a spoon to tuck some of the cheese under the surface of the sauce.

Cook in the oven until egg whites are set and yolks are still runny.

Finish with another light grating of taleggio and a few torn basil leaves