|Written By Recipe Coordinator|
Eggs seem to me to be a perfect meal anytime of the day. Eating eggs have no time rule. After working late into the evening last night, I was searching for a quick and hearty snack to get me to morning. This recipe was recommended to me by one of our foodcreate.com premium members. This egg recipe comes from the Irish Food Board website. The website is a veritable treasure trove of food industry news and recipes emanating from the Emerald Isle.
Spicy fried eggs combine the bright freshness of plum tomatoes with the fire of a red chili and the consistency of balsamic vinegar. Combine these ingredients together on the firm crustiness of ciabatta bread and you have something special going on. Ciabatta bread is an Italian white bread that is slightly elongated and resembles the shape of a shoe or slipper. In Italian, ciabatta means “slipper”. This bread has a crisp crust and a soft, porous texture that makes it perfect to soak up juices and taste from a recipe such as this. This egg recipe is not hard to make. Sometimes recipes tend to overwhelm and discourage people because they come off as very complicated. Do not worry on this one. You should have all the ingredients in your kitchen except maybe the baby salad and the ciabatta bread itself. A cast iron skillet is the best pan to use but if you lack that type of pan, use the heaviest pan you have.
Cooking is all about improvising. We can’t always have every ingredient in our kitchen at one time. The pan juices will meld with the bread and every bite you take will be packed with flavor. This spicy egg recipe is a perfect late night snack. If you have had a night on the town and still feel a little hungry, eggs and ciabatta bread are your savior, Enjoy!
Spicy Fried Eggs
2 ripe plum tomatoes
olive oil, for cooking
4 slices ciabatta or other rustic type bread
4 large eggs
2 garlic cloves, thinly sliced
1 red chili, thinly sliced into rings (optional)
1 tablespoon fresh chives, chopped
1/2 teaspoon balsamic vinegar
Sea salt and freshly ground black pepper
Lightly dressed baby leaf salad with herbs, to serve
1. Heat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil.
2. Add to the heated pan and cook for about 5 minutes until nicely marked.
3. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.
4. Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs.
5. Scatter over the garlic and chili, if using and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.
6. Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.
7. Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously, then slide the eggs on to the tomatoes and drizzle over any pan juices.
8. Add a small pile of the salad to each plate to serve.
Makes 4 servings.
Recipe and photo courtesy of the Irish Food Board, bordbia.ie.