| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Ainsley’s m, Ew |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Onion |
| 1 |
|
400 gram can chopped tomatoes |
| 2 |
tb |
Chopped fresh parsley; plus extra to |
|
|
; garnish |
| 4 |
|
100 g pieces smoked haddock; skinned |
| 2 |
tb |
White wine vinegar |
| 4 |
|
Eggs |
|
|
Salt and pepper |
|
|
Ciabatta; to serve |
INSTRUCTIONS
1 Heat the oil in a large frying pan. Slice the onion and cook for 4-5
minutes until golden. Stir in the tomatoes and parsley, and season with
salt and pepper.
2 Place the fish pieces on top, cover and simmer for about 8 minutes until
the fish is cooked. Add the vinegar to a medium pan of boiling water and
lower the heat slightly.
3 Crack two eggs into two separate cups, then gently slide both eggs into
the water. Cook for 2-3 minutes until the white is set but the yolk is
still runny. Remove, drain with a slotted spoon and keep warm. Repeat with
the other two eggs.
4 Spoon the sauce and fish on to serving plates. Top each with an egg,
sprinkle with parsley and season with pepper. Serve with the ciabatta.
Converted by MC_Buster.
Per serving: 243 Calories (kcal); 9g Total Fat; (34% calories from fat);
32g Protein; 8g Carbohydrate; 264mg Cholesterol; 829mg Sodium Food
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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