One Pan Tomato Breakfast Eggs
Equipment
- Large frying pan
- Tongs
- Wooden spoon
- Chopping board
- Knife
Ingredients
- 2 tbsp olive oil
- 8 slices prosciutto
- 2 cloves garlic finely sliced
- 1 tsp chilli flakes
- 400 g cherry tomatoes
- 25 g baby spinach
- 4 egg large
- 1 small handful fresh basil to serve
- sea salt
- ground black pepper
Instructions
- Heat a tablespoon of olive oil in a heavy based, large sauté pan over medium heat and fry the prosciutto until crisp. Remove and set aside.
- Add a little more oil and fry the garlic until just the golden before adding the chilli flakes and tomatoes. Sauté for 25-30 minutes until the tomatoes are catching colour and beginning to burst. Halfway through this, begin to mash half the tomatoes, this will create a sauce. Simmer until the sauce thickens a little, season to taste and then add the spinach. Cook for 5 mins more until completely wilted.
- Using the back of a spoon, create four little wells and then crack an egg into each. Simmer gently for 8-10 minutes until the white of the eggs are set but the yolks are still runny. Arrange the prosciutto amongst the eggs.
- Serve straight away while still hot with sourdough toast, plenty of sea salt and black pepper and garnish with basil leaves.
Notes
A glorious pan of all my favourite things for breakfast. Sweet tomatoes are softened in the pan until juicy and bursting, providing the ideal flavour base for eggs to cook out until the yolk is just runny. Scooped onto sourdough toast, it’s a real treat for a weekend brunch.
Nutrition
Calories: 466kcal
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