Calabrian Sunrise

Soft eggs nestled in a rich tomato sauce with Casa Trio No. 2 Calabria, finished with crumbled feta and fresh herbs. Serve straight from the skillet with thick slices of toasted sourdough for scooping up the sauce.

Serves: 2 generously

Prep: 10 minutes · Cook: 25 minutes

Equipment: 10-inch skillet with a lid

Ingredients

* 1 tbsp olive oil

* ½ medium yellow onion, finely diced

* ½ red bell pepper, finely diced

* 1 garlic clove, minced

* 2 tbsp Casa Trio No. 2 Calabria, divided, plus more to taste

* 1 can (398 ml) crushed tomatoes

* 2–4 tbsp water, as needed

* 4 large eggs

* 60 g feta, crumbled

* 2 tbsp roughly chopped flat-leaf parsley

* 4 thick slices sourdough

* Olive oil or butter, for the toast

* Salt and freshly ground black pepper

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Method

1. Soften the vegetables.

Heat the olive oil in the skillet over medium heat. Add the onion and pepper and cook for 8–10 minutes, stirring occasionally, until soft and starting to turn golden. Add the garlic and cook for another 30 seconds.

2. Build the sauce.

Reduce the heat slightly. Stir in 1 tablespoon Calabria, followed by the tomatoes. Simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens enough to hold a shallow indentation.

3. Find the balance.

Taste and add the remaining tablespoon of Calabria gradually to reach your preferred intensity. Season lightly with salt and pepper, remembering that the feta will add salt. If the sauce is pasty or catching on the bottom, stir in water a tablespoon at a time. It should be thick but still spoonable.

4. Add the eggs.

Reduce the heat to low. Make four shallow wells, leaving a little sauce underneath each. Crack an egg into a small cup, then slide it into a well. Repeat with the remaining eggs.

5. Cover and cook gently.

Cover and cook for approximately 6–9 minutes, until the whites are completely opaque and set. Cook longer for firmer yolks; timing will vary with the skillet and egg size. Keep the sauce at a gentle simmer so the bottom doesn’t scorch.

6. Make the toast.

Meanwhile, brush the sourdough with olive oil or butter and toast until golden and crisp.

7. Finish and serve.

Remove the skillet from the heat. Scatter over the feta and parsley and add a little black pepper. Serve immediately with the warm sourdough.