Ingredients:
6 eggs
750g cherry tomatoes
5 garlic cloves, smashed
1/4 teaspoon chilli flakes
1/4 cup olive oil
Salt, to taste
Pepper, to taste
Oregano, to taste
lemon juice
Parsley, for garnish.
(OPTIONAL) pinch of cheddar cheese
Method:
Place a deep pan over medium heat. After about a minute, place in the olive oil and the garlic cloves. Season the oil and garlic with salt, pepper and chilli flakes.
Add in the cherry tomatoes. They will sizzle and start splitting open and release their juices. Using a wooden spoon, press on the tomatoes to release their juices faster. Lower the heat slightly and cover the pan for 3 minutes.
In a measuring cup, crack your 6 eggs. It is much easier to pour one egg into the groove of the pan in between the tomatoes.
Take the lid off the pot. Most of their liquid should have released by now. Make a small vessel for each egg by separating the tomatoes slightly and pouring an egg in each vessel, arranging them in a circular fashion (see photo above).
Once your pour in your eggs, you want to season each one with salt, pepper, oregano and a splash of lemon juice.
Cover the pot once again for 3-5 minutes, making sure to check the 'doneness' of your eggs, making sure they are at a good consistency. You are looking for set whites and still somewhat jiggly yolks.
Serve with some toasted bread. You can choose to remove the garlic cloves or keep them in your pot.
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