Fab haddy and gooey egg

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 \N Onion
1 \N 400 gram can chopped tomatoes
2 tablespoons Chopped fresh parsley; plus extra to
\N \N ; garnish
4 \N 100 g pieces smoked haddock; skinned
2 tablespoons White wine vinegar
4 \N Eggs
\N \N Salt and pepper
\N \N Ciabatta; to serve

1 Heat the oil in a large frying pan. Slice the onion and cook for 4-5 minutes until golden. Stir in the tomatoes and parsley, and season with salt and pepper.

2 Place the fish pieces on top, cover and simmer for about 8 minutes until the fish is cooked. Add the vinegar to a medium pan of boiling water and lower the heat slightly.

3 Crack two eggs into two separate cups, then gently slide both eggs into the water. Cook for 2-3 minutes until the white is set but the yolk is still runny. Remove, drain with a slotted spoon and keep warm. Repeat with the other two eggs.

4 Spoon the sauce and fish on to serving plates. Top each with an egg, sprinkle with parsley and season with pepper. Serve with the ciabatta.

Converted by MC_Buster.

Per serving: 243 Calories (kcal); 9g Total Fat; (34% calories from fat); 32g Protein; 8g Carbohydrate; 264mg Cholesterol; 829mg Sodium Food Exchanges: 0 Grain(Starch); 4½ Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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