Fab haddy and gooey egg
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | Olive oil |
1 | Onion | |
1 | 400 gram can chopped tomatoes | |
2 | tablespoons | Chopped fresh parsley; plus extra to |
; garnish | ||
4 | 100 g pieces smoked haddock; skinned | |
2 | tablespoons | White wine vinegar |
4 | Eggs | |
Salt and pepper | ||
Ciabatta; to serve |
Directions
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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