Ribbons of omelette tossed in a spicy tomato sauce. Simple, light, and the sauce certainly packs a punch.
INGREDIENTS Serves 4
6 tablespoons olive oil
1 garlic clove, crushed
800g tin of chopped Tomatoes
1 small, crumbled dried red chilli
1 handful basil leaves
Salt and black pepper
6 eggs
1 tablespoon chopped mint
Pecorino or parmesan, to serve
METHOD
Make the sauce by warming the oil and garlic over a medium-low heat, so the garlic fries gently. Add the tomatoes, chilli, basil and a pinch of salt, bring to an almost-boil, then reduce to a simmer for 15 minutes, or until rich and thick.
While the sauce simmers, prepare the egg omelettes. In a bowl, beat the eggs, parsley or mint, salt and pepper. Working in a nonstick pan, and using a third of the mixture each time, make three slim omelettes. Leave to cool, then roll into a log and cut into strips.
Once the sauce is ready, stir the egg strips into the tomato sauce.
Serve with a sprinkling of parmesan.
Original recipe Rachel Roddy writing in the Guardian
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