Italian eggs poached in a garlicky, chilli-hot tomato sauce, finished with parmesan and basil, with toast. Serves 2.
2tbsp
2clove
0.5tsp
1 tin, with its juice400g
0.5tsp
0.5tsp
large4piece
4slice
finely grated20g
6piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 2clove | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 400g | 1 tin, with its juice | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 4piece | large | — | |
| 8 | | 4slice | — | — | |
| 9 | | 20g | finely grated | — | |
| 10 | | 6piece | — | — |
Pour the olive oil into the large frying pan.
Extra-virgin olive oil · 2 tbsp
Lay the garlic cloves on the chopping board.
Garlic · 2 clove
Crush each clove lightly with the flat of the knife and pull off the skin.
Fry over a medium-low heat for about 1½ minutes, stirring, until just golden.
Add the chilli flakes.
Chilli flakes · 0.5 tspAdd the tomatoes and their juice.
Tinned chopped tomatoes · 400 gAdd the oregano.
Dried oregano · 0.5 tspAdd the salt.
Salt · 0.5 tspSimmer for about 10 minutes, stirring now and then, until thick.
Make 4 hollows in the sauce with the back of the spoon and crack an egg into each.
Egg · 4 piece
Put the lid on and cook over a low heat for about 7 minutes, until the whites are set and the yolks still runny. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the yolks until firm.
Meanwhile, put the bread in the toaster.
Crusty bread · 4 slice
Toast until golden.
Put 2 slices of toast on each plate.
Scatter the parmesan over the eggs.
Parmesan · 20 gTear over the basil leaves.
Fresh basil leaves · 6 piece| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 2 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 3 | Garlicstep 2 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Slice them thinly.⏱ 40sResultThinly sliced garlic |
| 5 | Thinly sliced garlicstep 4 | | Put the garlic in the pan.⏱ 10sResultGarlic in oil |
| 6 | — | | Fry over a medium-low heat for about 1½ minutes, stirring, until just golden.⏱ 1 min 30sResultGolden garlic |
| 7 | 0.5 tsp | | Add the chilli flakes.⏱ 5sResultGarlic and chilli |
| 8 | 400 g | | Add the tomatoes and their juice.⏱ 10sResultTomato sauce base |
| 9 | 0.5 tsp | | Add the oregano.⏱ 5sResultTomatoes with oregano |
| 10 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted tomato sauce |
| 11 | — | | Simmer for about 10 minutes, stirring now and then, until thick.⏱ 10 minResultThick tomato sauce |
| 12 | 4 piece | | Make 4 hollows in the sauce with the back of the spoon and crack an egg into each.⏱ 40sResultEggs to poach |
| 13 | — | | Put the lid on and cook over a low heat for about 7 minutes, until the whites are set and the yolks still runny. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the yolks until firm.⏱ 7 minResultPoached eggs and sauce |
| 14 | 4 slice | | Meanwhile, put the bread in the toaster.⏱ 10sResultCrusty bread |
| 15 | — | | Toast until golden.⏱ 2 min 30sResultToasted crusty bread |
| 16 | Toasted crusty breadstep 15 | | Put 2 slices of toast on each plate.⏱ 10sResultToasted crusty bread |
| 17 | 20 g | | Scatter the parmesan over the eggs.⏱ 10sResultEggs with parmesan |
| 18 | 6 piece | | Tear over the basil leaves.⏱ 10sResultEggs with basil |
| Total Time | 28 min | ||
| Nutrient | Per serving |
|---|---|
| 505kcal | |
| 25g | |
| 28g | |
| 7g | |
| 46g | |
| 8g | |
| 6g | |
| 1,494mg |
Italian eggs poached in a garlicky, chilli-hot tomato sauce, finished with parmesan and basil, with toast. Serves 2.
What you’ll doYou will fry sliced garlic and chilli, simmer tomatoes into a thick sauce, then poach eggs in it under a lid and finish with parmesan and basil.
