Meals for Under £10: Greek baked eggs

WE have all heard of “hygge”, the Danish word that generated so many recipes, blogs and books.

Well, move over hygge as we are loving new cookbook Milly’s Real Food, by Nicola Milbank.

She champions a new way of eating based around the Swedish word lagom. It means “not too much and not too little, but just the right amount”.

The book is full of great recipes and this is one of our favourites. Milly’s Real Food by Nicola ‘Milly’ Millbank is published by HQ, HarperCollins, £20.

You’ll need:

½ medium onion, finely chopped

1 garlic clove, finely chopped

1 tsp each of dried sage, dried oregano and dried rosemary

400g tin chopped tomatoes

1 tsp sugar

4–5 fresh cherry tomatoes, halved

a handful of pitted black olives, halved

100g fresh feta, crumbled

2 eggs

Method:

Heat a glug of olive oil in a small frying pan over a medium heat. Add the onion and fry for a few minutes until soft, then add the garlic, sage, oregano and rosemary and cook for 1 minute.

Add the tinned tomatoes and bring to a simmer. Add the sugar, a pinch of salt and pepper and leave to simmer for 5– 7 minutes until the sauce has reduced.

Add the fresh tomatoes, olives and half the feta to the pan and stir well.

Make two wells in the tomato mixture and crack in the eggs.

If your pan is ovenproof, pop under a hot grill for 5–10 minutes (depending on how runny you like your yolk) or simply place a lid on the pan and steam-cook the eggs.

Scatter with fresh herbs, the remaining feta and a drizzle of extra-virgin olive oil. Season to taste, then dig in with a wedge of bread.