GIANCARLO CALDESI’S FRIED EGGS WITH TOMATO SAUCE
Three years ago, Giancarlo Caldesi, owner of London’s Caffè Caldesi, was diagnosed with type 2 diabetes. Today, after adopting a low-carb diet and cutting out all added sugar, he no longer has diabetes. This recipe features sourdough bread, which has significant health benefits as it contains the same acids that slow down the rate at which glucose is released into the bloodstream.
NUTRITION FACTS (per serving) Calories 396 | Total Fat 34g | Sat Fat 13g | Carbs 10g | Fibre 4g | Protein 15g
Serves 4
2 garlic cloves, lightly crushed with the back of a knife, peeled and chopped 1 tbsp ground black pepper, plus extra to serve 100ml (3½fl oz) extra-virgin olive oil ½ medium onion, finely chopped 2 x 400g cans chopped tomatoes 8g (¼oz) salt, plus extra to serve 8 large eggs 4 slices of sourdough bread Grind the pepper into a deep heavybased pan, add the garlic and oil and cook on a very gentle heat for a minute – don’t let the garlic brown.
Add the onion, stir, then cover with a lid and sweat the onion for 5 minutes on a gentle heat until it is translucent but not browned. Add the tomatoes and salt and bring to a gentle simmer.
Cook with the lid off for about 40 minutes, then transfer a quarter of the tomato sauce to a mediumsized frying pan and carefully crack two eggs into the centre. Sprinkle the whites with a pinch of salt and a grind of pepper.
Cook on a medium heat with the lid on for about 5 minutes or until the eggs are cooked to your liking. Repeat for each of the remaining three servings.
Toast 4 slices of sourdough bread and place one on each of 4 warmed serving plates. Top with the tomatoes and eggs and serve immediately.