Saucy poached eggs
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Saucy poached eggs
This speedy dish is easy to adapt. Try adding sautéed onion and peppers, throw in some chickpeas or replace the feta with grated hard cheese
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
526Kcal
Fat
28gr
Saturates
4gr
Carbs
41gr
Sugars
13gr
Fibre
2gr
Protein
26gr
Salt
2.8gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 4 thick slices ciabatta
- 2 tbsp olive oil
- 1 x 500g jar tomato and chilli pasta sauce
- handful fresh basil leaves, roughly chopped, plus extra to garnish
- 4 medium eggs
- 30g feta*, crumbled
Step by step
- Heat the grill to high. Arrange the ciabatta slices on a baking tray and drizzle the oil over both sides. Grill the bread on both sides until deep golden-brown, about 2-3 minutes per side. Set aside.
- Meanwhile, pour the pasta sauce into a shallow, flameproof casserole. Swill 50ml of water inside the jar and add to the pan. Bring to the boil, reduce the heat and simmer for 8 minutes, until thick enough to just leave a light trail when a spatula is drawn through. Stir in the chopped basil until wilted. Remove the pan from the heat, season lightly, and sit for 2 minutes to let it thicken further.
- Using the back of a spoon, create four indents in the sauce. One at a time, crack an egg into a ramekin or small cup and carefully drop into each indent in the sauce. The yolk should remain whole but some of the white may run out, which is fine. Season each egg lightly with salt and pepper. Place back over a medium-low heat, cover with a lid, and cook, until the yolks start to film over and the whites are just set, about 3-4 minutes. If you want a firmer yolk, continue to cook for a further 1-2 minutes.
-
Remove the lid and top with the feta, extra basil and freshly ground black pepper. Serve with the toasted ciabatta for dipping.
*Check your feta is vegetarian, if required.
