Mini Baked Shakshuka Egg Pots

• 200g of IOWT Shakshuka Tomato Sauce
• 15g grated mozzarella
• 1 x egg (We like to use Clarence Court Burford Buffs)
• 3 slices of ciabatta
• Fresh basil, for garnish

Preheat the oven to 180°C.

Spoon the Isle of Wight Shakshuka Sauce into a small ovenproof ramekin and scatter over a few fresh basil leaves.

Crack the egg gently into the centre of the sauce, then sprinkle the grated mozzarella over the top.

Bake in the oven for around 10 minutes, or until the egg white is set but the yolk is still soft.

Serve straight from the oven with warm slices of ciabatta for dipping, and finish with a few extra basil leaves if you like.