HomeFood & drinkCatherine Fulvio's Egg Soffritto

Catherine Fulvio's Egg Soffritto

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 20 minutes
 
Ingredients (for 4 people) :


Method:

To prepare, preheat the oven to 180°C/fan 160°C/gas 4 and brush 4 ramekins with olive oil.

Now onto the good bit! Heat some olive oil in a saucepan over a low heat and sauté the onion, red pepper and rosemary for about 7 minutes, until soft.

Add the tomatoes and cook for 2 minutes.

Next, place 2 tbsp of this cooked soffritto into each ramekin.

Add some Parmesan and sprinkle with a little black pepper.

Crack an egg into each ramekin, sprinkle with breadcrumbs and bake for about 8 minutes, or until the egg is cooked.

Serve with a green salad.
Recipe shared by soFeminineTeam
Advice: This recipe was take from Catherine Fulvio's new stunning cook book Eat Like an Italian. Want to know more about Catherine? Check out her website www.ballyknocken.com

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