The Eggs with Tomato and Fennel is a rich and tasty second course cooked in a pan. Easy and quick to make, the eggs are cooked in a pan along with the fennel and tomato sauce. This dish can also be enjoyed as a main course, and mopping up the sauce with bread is a must!
Check out the collection: How to cook eggs: 10 recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 2 eggs
- 7 oz tomato sauce
- 2 fennel
- 1 sprig dried oregano
- to taste leek
- 1 fresh chili pepper
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the eggs with tomato and fennel, sauté the chopped leek with a drizzle of extra virgin olive oil and the chopped chili pepper in a pot.
Wash and clean the fennel, then cut it into strips. Add it to the leek with oregano and continue cooking over a low flame, adding a splash of water if necessary.
When the fennel begins to soften, add the tomato sauce, season with salt, and cook over moderate heat for 10 minutes.
Break the eggs into the pot, cover with a lid, and cook with the sauce and fennel for at least 5 minutes, or until the eggs are cooked to your liking.
Once ready, serve at the table! Enjoy!
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