Stovetop eggs

stovetop eggs

Saturday morning is ideal for a long leisurely meal, and eggs certainly fit the bill! Use a large (30cm), heavy non stick pan and gather friends – this serves two-four hungry adults and is made to be shared – simply put the pan in the middle of the table and enjoy.

You will need:

  • stovetop eggs6 tbsp extra virgin olive oil
  • 2 onions, sliced into feathers
  • 1 tsp cinnamon
  • Squeeze of lemon
  • 3 garlic cloves, finely sliced
  • 1 tsp harissa
  • 2 x 400g cans of tomatoes
  • A squirt of tomato paste
  • 8 sage leaves
  • Salt and black pepper
  • 4 eggs
  • 70g (or 1 bag) rocket

To serve

  • 3 tbsp plain yoghurt
  • Sourdough, toasted

Method:

Begin by frying the onions over a low-medium heat in 3 tbsp of oil with a sprinkle of cinnamon and the lemon juice. Sweat together for 10 minutes. Add the garlic and cook for three minutes, then add the harissa.

Cook for a minute or so, then pour in tomatoes. Break them up to create a chopped tomato sauce consistency. Add the paste, 3 sage leaves, most of the rest of the remaining cinnamon, 2 tbsp olive oil and season well. Simmer for 15 minutes.

Add a drop of oil to a small frying pan and add the rocket and remaining sage leaves. Wilt briefly and season.

Taste the tomato mixture and adjust seasoning and spice. Create four wells in the sauce and quickly crack in the eggs. Season each with salt and pepper, half cover the pan and simmer until the egg whites are opaque – time it well and you’ll have beautiful runny yolks.

Distribute the rocket over the eggs. Arrange the whole sage leaves on top too. Add a dollop of yoghurt, top with the last of the olive oil, a grind of pepper and a sprinkle of cinnamon. Serve with sourdough toast and devour.

Looking for other Egg recipes? Take a look at these culinary delights:

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