Ingredients (serves 2-3):
- 1 tablespoon of olive oil
- 1/4 teaspoon of red pepper flakes
- 2 cloves of garlic – finely sliced
- 2 shallots – finely diced
- 2 tins of chopped tomatoes
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 4 eggs
- 4 thick slices of fresh baguette
- 2 tablespoons of green pesto
- Pecorino romano cheese – grated
Heat the oil up in a large pan over a medium heat and fry off the shallot, chilli flakes and garlic for a minute or so. Pour in the tinned tomatoes along with the sugar and salt and stir in well. Bring to the boil and then simmer for 5-10 minutes. Continue tasting it and season to taste, or increase the spice levels if you like by adding more chilli flakes.
Take one egg at a time and crack it into the sauce. It should form it’s own well in which it’ll poach. If you have some help you can ask them to create a small well by pressing a ladel or large spoon into the sauce, just as you crack the egg in. Crack the other 3 eggs in in the same manner and then put a lid on the pan and simmer for a further 5-7 minutes until the egg is poached to your liking. Once cooked, remove from the heat and take the lid off.
Take the slices of baguette and spread each of them with green pesto. Place these onto plates then using a slotted spoon remove each egg one at a time and place onto the baguette. Finish it off by pouring over the rich tomato sauce and grate some parmesan or pecorino over the top.
Enjoy this peasant food style dish. Lovely!!
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