Try this smoky, buttery twist on the classic eggs in purgatory recipe. Eggs are baked in a chilli-spiked tomato sauce, enriched with garlic butter, alongside thick pieces of salty halloumi. It’s all served with crusty garlic flatbreads for dunking (or use a gluten-free version to make this dish gluten-free) for a fiery brunch or protein-rich dinner that’s ready in 30 minutes.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
4 cloves
M&S Remarksable Value garlic, minced
1/2 tsp
chilli flakes
500 g
M&S Italian passata rustica
100 g
M&S Spanish roasted red peppers, finely sliced
40 g
M&S Collection garlic and herb butter
4
M&S Remarksable Value free-range mixed size eggs
2
M&S Greek style flatbreads
250 g
M&S traditional Cypriot halloumi, sliced thickly
5 g
M&S fresh parsley, leaves picked
Nutrition per serving
Calories
467kcal
Fat
31.1 g
Saturates
16.1 g
Sugars
7.5 g
Salt
2279.8 mg
