Eggs With Pancetta And Tomato Sauce
- 4 slices bread choice
- 1/4 cup olive oil
- 4 eggs
- 14 ounces diced tomatoes
- 1/8 teaspoon cayenne pepper
- 8 slices pancetta
- baby spinach 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 choice, olive oil, eggs, tomatoes, cayenne pepper, pancetta, baby spinach
Taken from www.yummly.com/recipe/Eggs-with-Pancetta-and-Tomato-Sauce-1403987 (may not work)