Season with salt and pepper. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the ...

Spread the tomato sauce evenly over the ham. Carefully break the eggs on top; drizzle the cream ... Place the pan in the oven and bake for 5 to 6 minutes, checking occasionally.

Serve eggs and sauce straight from the skillet, with flatbread to scoop and mop. Adapted from ‘The Cook You Want to Be’ by Andy Baraghani (May 24, Lorena Jones Books) ...

Prepare three separate bowls containing the flour, eggs ... tomato paste and water. Simmer for 30 minutes then check seasoning – add salt and pepper to taste. Blend to a smooth sauce and pass ...

Bake for 1 1/2 to 2 hours ... She whirs the confit in a blender with tomato paste and tosses the sauce with scrambled eggs and fresh Chinese wheat noodles. If you cannot find Chinese noodles ...