You will need a batch of this tomato sauce to start with, but – full disclosure – this time I did not peel the tomatoes, I simply blitzed the cooked sauce with a handheld blender and it was fine. Good store bought sauce or passata will do very well also. I’ve added anchovies here, but some good ham or crisp bacon would be wonderful too.
5 minutes preparation
10 minutes cooking
200 – 300ml tomato sauce
1 – 2 eggs
½ ball good mozzarella, torn into small pieces
Fresh sage (and/or thyme basil, chives, parsley…)
2 or 3 salted anchovies
Salt and pepper
Heat the sauce gently in a low pan. When it starts to bubble, break in the egg(s) and dot the mozzarella around it. Set the halved cherry tomatoes into the sauce. Add the sage and thyme at this stage if you are using them.
Leave to cook gently until the egg white is firm and the mozzarella has deliciously melted into the sauce. Drizzle with a little olive oil, season with salt and pepper and serve with some good crusty bread.
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