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eggs in ragu


Eggs cooked in a tomato ragu
Recipe by Clem Pedro

3T olive oil
1 red onion, finely chopped
5 cloves garlic, finely chopped
1 red chilli, thinly sliced
1 x 400g tomato and onion mix
4T basil leaves, roughly torn
4T roughly chopped parsley
1T brown sugar
Salt and freshly ground black pepper to taste 
6 free range eggs
200g mozzarella, cut into roughly shaped cubes

Woolies garlic filled ciabatta breads

Heat the oil over a medium heat before adding the onion and garlic. Cook until completely soft and caramelised before the chilli, and tinned tomatoes are added. Scatter over the herbs and stir through with the brown sugar before bringing to a gentle simmer and cooking for about 10 minutes to enhance the flavour. Season lightly. 

Add the cubed cheese and crack the eggs into the tomato mixture before covering with the lid and cooking for about 7 minutes or until the whites of the eggs have just set and the cheese has melted. 

Prepare the garlic filled ciabatta as instructed and serve with the eggs and tomato sauce

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