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Recipe · By Marc Dessein ·

Bolognese eggs, shakshuka style

Eggs cooked in tomato sauce in a cast-iron skillet

For 2 people, about 890 kcal, 66 g protein

You use leftover bolognese sauce. Make wells, crack in the eggs, and bake at 180°C.

Twelve to fifteen minutes: the whites set, the yolks stay runny. Parmesan and fresh parsley on top.

Method

  1. Preheat the oven to 180°C.
  2. Spread the bolognese sauce in a small baking dish or individual casserole.
  3. Make two wells in the sauce and crack the eggs into them.
  4. Bake for twelve to fifteen minutes, until the whites are set and the yolks are still runny.
  5. Scatter Parmesan and parsley over before serving.