By Matthew Luca
Ingredients
250ml chopped tomatoes or Passata
4 small eggs
1/2 red onion (finely diced)
3 cloves garlic (finely chopped)
4 leafs Sage (chopped)
1/2 tsp salt
1/2 tsp pepper
1 tsp chilli flakes
2 tbsp. Parmesan (grated)
2 thick slices of Italian salami (diced)
4 basil leaves (chopped)
Truffle oil or olive oil for drizzling
Method
in a saucepan add a little truffle oil and then the onions, garlic, chilli and sage then sauté on a low to medium heat and sweat the onions and garlic until softened for about 3 minutes.
Add the tomatoes and season with the salt and pepper, cook on a moderate high heat for around 5 minutes, taste to ensure your happy with seasoning and remove from the heat.
In a ramekin or shallow oven proof dish add a little of the sauce, then make a small well in the middle, crack in an egg, sprinkle over some of the salami, grate over a little parmesan cheese and bake in the oven for around 10 minutes on 190c until the egg whites have cooked. To serve sprinkle over some chopped basil and a light drizzle of truffle oil.
Chefs alternative tip: try making it using a confit egg yolk as this requires no baking.
Mini Cast Iron Skillet from J&B Hope Ltd, Cavan
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