Nigella’s Eggs is Purgatory
Apparently this recipe is a good pick me up after a hard night of partying.
The ingredients indicated below will only serve 1. So adjust the amount of everything if more of you would like to feel half human again after a good night of partying hard.
The recipe looks so good, it would be good just an indulgent brunch and day of the week.
BTW, any salt will do, it does not have to be kosher. 😉
Ingredients SWITCH TO METRIC
- 1 tablespoon olive oil
- 1 small clove garlic (peeled)
- ¼ teaspoon red pepper flakes
- 1 x 14 oz can diced tomatoes
- ½ teaspoon kosher salt (or to taste)
- 1 large egg (or 2 eggs if needed)
- 2 teaspoons grated parmesan (or more as needed)
- 1 splash of chilli oil (optional to serve)
- 2 slices white bread (or other bread of your choice to serve)
Method
- Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute.
- Tip in the tomatoes, stir in the salt, and let it come to a bubble. It’s got to be hot enough to poach an egg in.
- Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.
- Remove from the heat and serve – if so wished – sprinkled with a little more Parmesan and some chilli oil, and some bread to dunk in.