Name: Eggs with pancetta and salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 thick slices bread of choice; 1/4 cup olive oil; 4 eggs; 8 slices pancetta; 400 gram can diced tomatoes; 1/2 teaspoon chilli powder; baby spinach or rocket leaves

Eggs with pancetta and salsa

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Serves 4

Prep

Cook

10M

Total

15M

Ingredients

4 thick slices bread of choice

1/4 cup olive oil

4 eggs

8 slices pancetta

400 gram can diced tomatoes

1/2 teaspoon chilli powder

baby spinach or rocket leaves

Method

1.Using an 8cm cutter, cut centre from bread. Heat oil in a large, non-stick frying pan on medium. Add bread and flatten with an egg slice. Cook for 1-2 minutes, until golden.

2.Flip bread and break one egg into each hole. Cook for 2 minutes, or until white is set and bread is golden.

3.Meanwhile, cook pancetta in a lightly oiled frying pan on high for 3-5 minutes until crisp.

4.In a small saucepan, combine tomatoes and chilli powder. Stir over low heat for 45 minutes until heated through. Season to taste. Serve eggs with pancetta, tomato salsa and spinach leaves.

To tell if an egg is raw or hard-boiled, spin it. If the egg spins easily, it is hard-boiled, but if it wobbles, it is raw.
Note

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