Eggs With Pancetta And Tomato Sauce
- 4 None thick slices bread of choice
- 1/4 cup olive oil
- 4 None eggs
- 1 can (14 oz) diced tomatoes
- 1/8 tsp cayenne pepper
- 8 slices pancetta
- None None Baby spinach or arugula leaves
- Cut out center from bread slices with a 3-inch round cookie cutter. Heat oil in a large nonstick skillet on medium heat. Add bread and flatten slightly with a spatula. Cook for 1-2 mins, until golden.
- Turn bread and break an egg into each hole. Cook for 2 mins, or until white is set and bread is golden.
- Meanwhile, place tomatoes and cayenne pepper in a small saucepan on low heat. Cook for 4-5 mins until heated through. Season to taste. Cook pancetta in a lightly oiled skillet on high heat for 3-5 mins until crisp.
- Serve eggs with pancetta, tomato sauce and spinach leaves.
bread of choice, olive oil, eggs, tomatoes, cayenne pepper, pancetta, arugula
Taken from recipes-plus.com/api/v2.0/recipes/25793 (may not work)