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Italian Breakfast Eggs

Italian Breakfast Eggs


Pane Turano
1 tbsp. olive oil
2 cloves garlic, finely chopped
1/2 a fresh red chili, finely chopped
1 tsp. paprika
1 tbsp. fennel seeds
15 oz (400g) chopped tomatoes, canned
1 tbsp. tomato paste
4 free range eggs
Salt and pepper to season
Fresh parsley for garnish


Heat olive oil in a pan and add garlic, chili, fennel seeds and paprika, and sauté for a few seconds until fragrant.
Add canned tomatoes, tomato paste, and a little water. Stir to combine and let it simmer for 8-10 minutes until reduced and thickened slightly. Season well with salt and pepper.
Once the sauce is ready, start the eggs. Make sure to keep the sauce on low heat, or warm up before serving.
Fry an egg and add it on top of the warm sauce.
Garnish with fresh parsley and serve with toasted Pane Turano.

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