Neopolitan Scrambled eggs

My last recipe from the Cicchetti book (at least for a while). I was intrigued by the use of tomato, anchovies and mozzarella in this recipe and it is delicious. You could change the cooking method slightly and finish under the grill to make an omelette.

Serves 2 (main meal) 4 – brunch

Ingredients

  • 1 tin anchovies in oil
  • 125g passata
  • 125g mozzarella
  • 2 tsp dried oregano
  • 8 large eggs
  • handful spinach

Method

1.) Add the anchovies and oil to a heated pan, cook until the anchovies have broken down

2.) Add the passata and turn down the heat to low. Cook for 10 minutes

3.) While this is cooking, chop up the mozzarella and crack the eggs into a container and beat

4.) Add the mozzarella and oregano to the pan and stir to distribute around the pan

5.) Add the beaten eggs to the pan and cook until set. For the last 5 minutes, sprinkle the handful of spinach over the top to let it wilt.

Published by

One thought on “Neopolitan Scrambled eggs

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s