Baked Cod and Eggs

Baking white fish in tomato sauce is a great way to enjoy a fuller flavour, adding in hot spices for a real punch of flavour. Topping with eggs simply crowns it and makes a great alternative to cheese.

Let's build the dish ...

Make up a tomato sauce in the frying pan by frying off some slices of chorizo, onion and garlic before pouring over a tin of peeled plum or chopped tomatoes. Simmer away until a most of the water has evaporated and you have a thicker sauce.

Make final adjustments to flavour with salt, pepper and chilli.

Lay a couple of cod fillets in an overproof dish. Any firm white fish can be substituted, but there is something so right about wild Atlantic cod.

Pour the tomato sauce over and bake in the oven at 180C for 20-30 minutes.

Just prior to serving, retrieve the dish from the over and make a couple of shallow wells in the tomato. Crack eggs into the wells and return to the oven, dropping the heat to 150C.

The eggs will cook in the heat, so keep an eye on the dish which will be ready to serve once the whites have cooked through.

Splash a little Tabasco over the yolks and serve out.