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
Recipe(s) from the same person
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

User comments

 
Catherine Fulvio's Egg Soffritto for 4 people extra virgin olive oil,1 onion, chopped,1 red pepper, finely diced,1 tsp chopped rosemary,2 tomatoes, deseeded and diced,2 tbsp freshly grated Parmesan,freshly ground black pepper,4 eggs,4 tbsp breadcrumbs,green salad, to serve 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.
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