CODDLE. What a great word! The very sound of it conjures up feelings of cosiness and comfort.
Ingredients (serves 4 2 tbsp olive oil 1 clove garlic, peeled and crushed 6 thin slices of chorizo, finely chopped 400g can chopped tomatoes Few fresh basil leaves, torn Sea salt and freshly ground black pepper 4 large fresh free range eggs Grated hard cheese to finish (Parmesan, Manchego or Mature Cheddar) Method Heat oil and fry garlic over low heat till soft but not browned.
Add chorizo and turn up heat slightly. Cook to brown lightly.
Add chopped tomatoes and basil. Season.
Bring to bubbling for a few minutes or until slightly reduced and thickened.
Divide tomato sauce into four small individual serving dishes with lids, or use ramekins which you can cover with foil.
Make a dip in the centre of the sauce in each dish.
Crack eggs into the dips. Season and cover with lids or foil.
Bake in a pre-heated oven, Gas 5 375F 190C for about 10 minutes or until the egg whites are set and the yolks still runny. Finish with a light grating of hard cheese of choice.
Serve with crusty bread for dipping.