Ingredients
1 x 400g tin of Italian tomatoes – De Cecco pomodorini if you can get your hands on some
4 eggs – I prefer cornfed
1 small onion, chopped
1 clove garlic, chopped
olive oil
6-8 leaves basil
grated Parmesan cheese
sea salt and black pepper
1 tsp sugar
lots of crusty bread or Parmesan mash
1 x 400g tin of Italian tomatoes – De Cecco pomodorini if you can get your hands on some
4 eggs – I prefer cornfed
1 small onion, chopped
1 clove garlic, chopped
olive oil
6-8 leaves basil
grated Parmesan cheese
sea salt and black pepper
1 tsp sugar
lots of crusty bread or Parmesan mash
Preparation method
Fill the base of a frying pan with oil, add your onions and garlic and cook over a low heat for 7-10 mins until soft but not coloured.
Add your tomatoes and cook for 10 mins until starting to thicken, season, add your sugar and basil and cook for a couple of minutes.
Crack your eggs directly into your sauce; cover and cook until the white is cooked and the yolk is soft and runny. Season and sprinkle with Parmesan. Serve with crusty bread or left over mash and enjoy the childish fuzzy feeling of breaking the egg!
Fill the base of a frying pan with oil, add your onions and garlic and cook over a low heat for 7-10 mins until soft but not coloured.
Add your tomatoes and cook for 10 mins until starting to thicken, season, add your sugar and basil and cook for a couple of minutes.
Crack your eggs directly into your sauce; cover and cook until the white is cooked and the yolk is soft and runny. Season and sprinkle with Parmesan. Serve with crusty bread or left over mash and enjoy the childish fuzzy feeling of breaking the egg!
No comments:
Post a Comment