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
