Home
Menu
×

Stovetop Breakfast Eggs

5' Easy 12345

Serves 2

2-4 eggs
1 can (400g) peeled tomatoes
4 slices of pancetta
Salt and pepper
Bertolli Organic Extra Virgin Olive Oil Fruity In Taste
Crusty bread

METHOD

STEP 1

Place tomatoes into a small frypan on medium heat.

STEP 2

Simmer the tomatoes for 3-4 minutes. Add pancetta slices on top, pressing down a little to create a ‘well’.

STEP 3

Crack each egg into a pancetta slice, cover and gently simmer until the whites of the egg are cooked.

STEP 4

Remove from heat and dress with a good drizzle of Bertolli Organic Extra Virgin Olive Oil, a little salt and black pepper. Serve with fresh crusty bread.

Recipe by Melanie Lionello, From My Little Kitchen.
For more great recipes and inspiration from Melanie click here

LogoWe use our own and third-party cookies to improve the browsing experience, and offer content and advertising of interest. By continuing browsing we understand that our Cookies Policy is accepted.