Egg in tomato sauce

Name: Egg in tomato sauce
Ingredients: 1 egg; 1 tablespoon oil; 1 medium bell pepper (150 g); 100 ml tomato juice; 2 tablespoons canned corn kernels (drained); 1/4 teaspoon salt; 1/8 teaspoon ground white pepper; 2 g fresh parsley; 1 g celery leaves; 3 chili pepper rounds

Appetizers - Egg in tomato sauce by Roberta F. - Recipia

For egg in tomato sauce, keep the heat low after you add the egg, so the sauce barely bubbles around the edges and doesn’t stick to the pan. This skillet dish is an egg cooked in a reduced sauce with pepper and corn; the white sets while the yolk can stay soft. I eat it with toast, dipped in the yolk. Prep: 5 minutes. Cook: 12-13 minutes. Total time: 17-18 minutes. Servings: 1. Approximately 270 kcal and 9 g protein per serving.

Ingredients

1 egg
1 tablespoon oil
1 medium bell pepper (150 g)
100 ml tomato juice
2 tablespoons canned corn kernels (drained)
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 g fresh parsley
1 g celery leaves
3 chili pepper rounds

Preparation

1. Cut the bell pepper into small pieces. Heat the oil in a small non-stick pan and fry the pepper for 2-3 minutes, until it starts to soften. 2. Pour in the tomato juice and crack the egg into the middle of the pan. Sprinkle with the salt and white pepper, then scatter the corn kernels around. Cover and simmer gently over low heat for 10 minutes, until the sauce has reduced and the white has set. 3. Sprinkle with the chopped parsley and celery leaves, then add the chili pepper rounds and serve.

Notes

Keep any leftovers in a sealed container in the fridge for up to 3 days; when reheated, the yolk sets and no longer runs. Toast is good for mopping up the sauce in the pan, and a few cucumber slices can go alongside. You can swap the corn for 2 tablespoons of cooked peas; the dish contains egg. Choose a firm bell pepper with no soft spots, so it’s easy to cut into small pieces. A large egg straight from the fridge may need another 1 minute covered compared with a small one. If the tomato juice is already salted, use less salt and taste the sauce before adding the egg. A small non-stick pan keeps the sauce close around the egg instead of spreading it into a thin layer. It looks like a single-serving shakshuka, except the corn kernels stay whole in the sauce.