RECIPE BY

  Chef        Kurrajong Kitchen

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Prep time 10 minutes                     Serves 4

2 Tbsp olive oil
4 spring onions, trimmed, halved
1 clove garlic, crushed
1 x 400g can tomatoes
2 Tbsp chopped Coriander leaves, plus extra to serve
4 eggs
250g fresh mozzarella cheese

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Step by Step instructions

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1. Heat half oil in a frypan over medium heat, add spring onions and cook, stirring occasionally for 5 minutes till softened. Transfer to a plate and set aside. Heat remaining oil and add garlic, tomatoes and coriander leaves. Reduce heat to medium low and simmer for 5 minutes till slightly thickened.

2. Heat two Small individual frypans over medium heat and divide tomato sauce into each pan. For each pan make 2 holes in tomato sauce and crack eggs into each hole. Cover and cook for 3-4 minutes till egg is cooked to your liking. Divide mozzarella cheese between each frypan and cover for 1 minute till cheese is melted.

3. Serve topped with spring onions and coriander leaves.

This can also be made in a large frying pan.

Usage for this product include:

• Break up and place on cheeseboards and platters
• Serve with salsas and dips
• Add a crunch to your salad
• Looks great in bread baskets and acts as an alternative to bread
• Serve with curries and soups
• Lay a bruschetta mix on top (crack with pointy end of knife to serve)