Baked Eggs with Spinach

Arrabbiata sauce:

• 1 brown onion, chopped fine
  
• 2 garlic cloves, crushed
• 30ml cup olive oil
• zest ½ lemon
• ¼ bunch each, parsley, thyme & oregano
• 2 x 400g cans tomato puree
• 1 large red chilli
• 1 tsp sambal
• salt & pepper to taste

Saute onoins and garlic in olive oil until transparent, add herbs, lemon zest, tomato puree, chillies and sambal — add more for a spicier sauce — simmer over gentle heat for approximately 30 minutes, or until sauce turns a deep red colour. Season to taste. Store in an airtight container in refrigerator for up to three weeks, or freeze for up to three months.

Baked eggs:

• 6 whole free range eggs
• 2 free range egg yolks
• 2 cloves garlic, crushed
• pinch sea salt
• 1 tbl olive oil
• 100ml cream
• 100ml sour cream
• 80g parmesan cheese
• 200g baby spinach leaves
• white pepper to taste
• 300ml arrabbiata sauce

Saute spinach with garlic, sea salt, olive oil and white pepper, add arrabbiata sauce, bring to simmer, set aside. Combine eggs, yolks, cream, parmesan and sour cream in a bowl, mix well. To assemble, divide spinach mix between 4 x 1 cup moulds, pour egg mixture over top, and bake in water bath, ¾ full, 160ºC for 20 minutes, or until firm in the centre.

Herbed garlic butter:

• 150g butter, softened
• 2 tbl each of chopped basil and parsley
• 2 cloves garlic, crushed

Combine all in a bowl, mould into ceramic Asian soup spoons, refrigerate until required. To serve, sourdough toast brushed with olive oil and grilled — chargrill for a smoky flavour . Serves 4.