I’ve seen this recipe a few times lately, and have been meaning to have a little “eggsperiment” ……sorry that’s really cringe-worthy!
Most recently I saw this on Nigellissima – I have mixed opinions on some of her recipes, but this one looked really quick, easy and tasty.
The first step is to make the tomato sauce. All you will need is:
- Chopped red chilli
- Grated garlic
- Tinned tomatoes
Gently start to cook the garlic and chilli in some olive oil, being careful not to burn the garlic. Then add the tinned tomatoes, season and gently heat to a simmer.
Once the sauce is bubbling away, crack an egg into the middle of the pan, and cover so that the egg poaches in the sauce. You want the white of the egg to be cooked but the yolk to still be runny. That’s it – eat straight from the pan with a chunk of bread.
Apologies for the photo not being the neatest, but this is definitely a pretty rustic meal! Seriously tasty though so worth posting despite a messy picture I think.