Some mornings, a simple toast will do for your breakfast, and other mornings....you need something a little nicer!
This recipe is very simple, but by using a blend of usual breakfast flavors plus a decadent tomato sauce, you can create a really scrumptious meal. We like this paired with a nice savory bread, from a brioche to sourdough - it's up to you!
Ingredients:
- 200 gm of mixed greens, such as chicory, cavolo nero and chard
- 50 ml of extra-virgin olive oil
- 4 eggs
- For frying: olive oil
Tomato sauce
- 30 ml of extra-virgin olive oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 cinnamon quill
- 100 ml dry white wine
- 200 gm canned crushed tomatoes
- 1 fresh bay leaf
Method:
For tomato sauce, heat olive oil in a large saucepan over medium heat, add onion and garlic and stir occasionally until tender (6-8 minutes). Add cinnamon and wine, reduce to a glaze (6-8 minutes), then add tomatoes and bay leaf, and simmer until a thick, well-flavoured sauce forms (8-10 minutes). Season to taste.
Blanch greens until just wilted (30 seconds), drain, refresh and drain again, squeezing out excess water, then coarsely chop. Heat extra-virgin olive oil in a frying pan over medium-high heat, add greens and toss. Add tomato sauce, toss to combine and season to taste. Divide among 4 bowls and keep warm.
Fry eggs, 2 at a time over medium-high heat until cooked to your liking. Serve each egg hot atop greens and tomato mixture, and you're good to go!
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