Closer (UK) - - Food & Drink -

STEP 1 De­seed the chilli and tear it into a large cold fry­ing pan. Peel and finely slice the gar­lic, add with 4 ta­ble­spoons of oil, and place the pan on a medium heat. Sea­son with sea salt and black pep­per, tear in the basil leaves and let it all fry for around 1 minute while you ran­domly chop up the toma­toes. STEP 2 As soon as ev­ery­thing starts to siz­zle, throw the toma­toes into the pan, then, a cou­ple of min­utes later, tear in the moz­zarella. Mak­ing lit­tle gaps, crack in the eggs. Cover, then cook for 3 to 5 min­utes, or un­til the eggs are cooked to your lik­ing. Mean­while, toast the bread. Sea­son the pan of eggs from a height with black pep­per, and serve up with the hot toasts.

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