Baked eggs with artichokes and pecorino

Ingredients

For 1 serving

• Eggs2
• Artichokes1
• Pecorino12 g
• Parsley3 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – April

Method

1. Preheat a conventional oven to 190 °C. Prepare the artichoke: remove the tough outer leaves, cut off the tips, peel the stem, halve it, scoop out the choke and slice thinly; crush the garlic and chop the parsley.
2. Heat the oil in a frying pan over medium heat with the garlic, add the artichoke, a pinch of salt and a splash of water, cover and cook for 10 minutes, until tender; then remove the garlic.
3. Transfer the artichoke to a cocotte, make two hollows and crack an egg into each.
4. Sprinkle with the grated pecorino and parsley and bake for 10 minutes, until the whites are set and the yolks still soft.
5. Serve with the wholemeal bread.