Читать книгу Spooning with Rosie - Rosie Lovell - Страница 24
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This is a great way of using up a leftover tomato pasta sauce. It is basically an egg poached and baked at the same time, in a tomato nest. Many countries have a version of it. I recently found a Turkish variation called menemen. This nestles in a vegetable ragout and is on offer as a quick snack in train stations and ports, which goes to show that it’s another one of these breakfast recipes that’s just as good, any time of day.
Anyway, Alice and I first ordered eggs en cocotte without really knowing what we were getting, in a brilliant little café in Camden Passage, giggling our morning heads off. Needless to say, I ate both hers and mine, as she had, as always, lost her hangover appetite, and because I thought it so tasty and clever. I wanted it over and over.
They will be most successful if you have those lovely shallow terracotta ramekins, but a small oven dish will do. If you just fancy this for breakfast, but don’t have the necessary leftovers, you can quickly rustle up a simple sauce for the eggs’ bed. I eat it for a light supper when it looks like there’s nothing in my very occasionally unloved cupboards.
The Sauce
450ml leftover tomato sauce, or
1 tablespoon olive oil
1/2 medium onion
1 garlic clove
5 large tomatoes
1 teaspoon tomato purée
1 teaspoon sugar
Maldon sea salt
freshly ground black pepper
Preheat the oven to 160°C/Gas 2. If you are making the tomato sauce from scratch, first warm the olive oil in a frying pan on a medium heat. Peel and finely dice the onion and add to the hot oil. Sweat for a minute, then peel and crush the garlic and add this to the pan. Chop the tomatoes into about 12 pieces each, and add these too. Simmer for 15 minutes, or until the sauce is reduced and quite smooth. Finally dissolve the tomato purée in the sauce, with some sugar and seasoning.
The Eggs
2 large free-range eggs smoked paprika
Decant the sauce into either two big ramekins or one smaller oven dish. Make two deep holes in the bed of sauce for the eggs, and crack them in, pinching a little paprika over each yolk. Place in the oven for 10 to 15 minutes, or until the egg is just firm on the top and the sauce is sizzling with a deep redness at the sides. Serve with some good buttered bread. One of my favourites is sourdough.
