Ingredients

  • Eggs n. 4
  • Peeled tomatoes gr 400
  • Garlic n. 1 clove
  • Organic Extra Virgin Olive Oil to taste
  • Chilli pepper to taste
  • Salt to taste
  • Paprika to taste
  • Homemade bread gr 200

Procedure

  1. In a frying pan, fry the garlic and chilli pepper in Organic Extra Virgin Olive Oil until lightly golden. Add the peeled tomatoes and cook over medium heat for about 15 minutes, stirring occasionally. Adjust the salt.
  2. With a spoon, create small hollows in the sauce and gently break the eggs directly into the pan. Cook over a gentle flame until the egg white is partially hardened, leaving the yolk soft.
  3. Toast the bread and serve it together with the hot eggs. Complete with a sprinkling of paprika.

EXTRA VIRGIN OLIVE OIL PAIRING

For this recipe, we recommend a Frantoio (Tuscany) cultivar EVO Oil. A very elegant, clean and balanced extra virgin olive oil. The fruitiness is very herbaceous; characteristic is the green of the wheat stalk. The taste is very harmonious with medium bitterness and pungency with an aftertaste of wild rocket. Balanced bitterness and spiciness.

ORGANIC WINE PAIRING

A white wine from the Dão region made from Encruzado grapes pairs perfectly. Featuring citrus notes and marked minerality, it offers freshness that complements the richness of the tomato and eggs.