Sunday Herald Sun - Stellar - - Weekly Planner -

“A cheap, quick and easy fam­ily din­ner” SERVES 4

¼ cup (60ml) ex­tra vir­gin olive oil

2es­chalots, finely chopped 1 cel­ery stick, finely chopped

1/2 bunch flat-leaf parsely , stakls and leaves chopped

2 gar­lic cloves , chopped

1 long red chilli, finely chopped plus ex­tra slices to serve

700g of pas­sata

4 eggs Crusty bread to serve

Heat the olive oil in a saucepan over medium heat. Add the es­chalots, cel­ery, pars­ley stalks, gar­lic and chilli and cook for 2-3 min­utes un­til the es­chalots are translu­cent and golden. Add the pas­sata and ½ cup (125ml) wa­ter and bring to the boil. Re­duce the heat to low and sim­mer gen­tly for 15 min­utes. Make small holes in the pan with your spoon then crack the eggs in one by one. Cook for 5-6 min­utes un­til the whites are set but the yolks are still runny. Re­move from the heat, top with pars­ley leaves and ex­tra chilli and serve hot with crusty bread. NU­TRI­TION • 7G PROTEIN • 4G SAT FAT • 10G CARB • 8G SUG­ARS • 410MG SODIUM • 230 CAL (970KJ)

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