THE DAIRY KITCHEN
Soft Poached Eggs in Feta, Tomato and Pancetta
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
15 MINS
Eggs cooked like this are perfect for anytime of the day. For dinner served with a green salad and crusty bread.
Ingredients
1 tablespoon olive oil8 thin slices pancetta, roughly chopped
2 red onions, thinly sliced
1 small red chilli, seeded and finely chopped (optional)
4 ripe tomatoes, skins removed and chopped
1/4 cup pitted Kalamata olives
100g feta cheese, crumbled
1/4 cup roughly chopped flat leaf parsley
4 eggs
salt and freshly ground black pepper, to taste
crusty bread, for serving
Handy Tips
Diced canned tomatoes can be substituted for fresh tomatoes.
Method
- Heat oil in a frypan and saute pancetta, red onions and chilli until onions are softened.
- Add tomatoes and cook over low heat, stirring occasionally for 10 minutes, until soft and thickened. Stir in olives and half the feta and parsley.
- For individual serves, divide sauce between 4 small frypans, otherwise leave sauce in frypan. Make 4 indentations in sauce and crack an egg in each indentation. Sprinkle with remaining feta and parsley, cover and cook for 3 minutes or until egg is done to your liking. Season to taste and serve with crusty bread.
