"I have developed this recipe over the years, adapting it to reflect where we have lived and worked. We spend a lot of time in Italy, and with all the fantastic ingredients there, the name ‘Italian Eggs’ is currently sticking" Fern Green, ferngreenfood.co.uk
2 tablespoons olive oil, plus extra for drizzling
1 small red onion, roughly chopped
2 slices prosciutto, cut into 1 cm (1/2 in) cubes
2 slices bread, cut into 1 cm (1/2 in) cubes
1 red chilli, chopped
1 tomato, halved, seeds removed and chopped
1 teaspoon salt, plus more for seasoning
1 tablespoon sherry vinegar, or 1/2 teaspoon lemon juice
2 handfuls of rocket (arugula)
1 tablespoon chopped parsley
freshly ground black pepper
Pour 1 tablespoon of the oil into a frying pan over a medium heat. Tip in the onion and fry for around 2–3 minutes until translucent. Add the prosciutto, bread and chilli. Drizzle over another tablespoon of oil to help the bread crisp up; we want a nice crunchy texture to the finished croutons for this recipe. Fry for about 3 minutes, stirring occasionally until the bread is just crispy. Add the tomato, salt and vinegar, give it a good stir and cook for a further 30 seconds.
Make 4 little wells in the mixture in the frying pan. Crack an egg into a small cup and tip it into one of the wells; I find doing this, rather than cracking the eggs directly into the wells, reduces the possibility of breaking the egg yolk. Do this for the rest of the eggs. The egg white will slightly disperse in the pan, bringing the croutons together. Put the lid on the frying pan to speed up the eggs’ cooking time; if you don’t have a lid then use a baking tray to cover the pan. Cook for 2–3 minutes or until the eggs are cooked to your liking.
Tip the ingredients on to a plate; they should slide off the frying pan happily. Top with rocket and parsley, then season with salt and pepper and a drizzle of olive oil.
Breakfast: Morning, Noon and Night.
Published by Hardie Grant. Find more at cooked.com