A fragrant dish made with eggs gently poached in a Caponata sauce finished off with a sprinkling of fresh mint, spring onion and crumbly feta cheese.
Servings: 2 people
- 1 tbsp olive oil
- 1 cup caponata
- 1/2 cup tomato sauce 110 ml
- 2 eggs
- 50 g feta cheese
- handful of mint
- salt & pepper
- spring onion optional
In a small frying pan with a matching lid, heat some olive oil on medium heat.
Add the caponata together with tomato sauce and let them cook for a few minutes. Make sure that you get it simmering hot all over. Gently taste the sauce, if needed, add some salt and pepper.
Using a wooden sppon make two wells in the caponata sauce and crack the eggs in them.
Cover the pan with the lid, and let the eggs cook for about 5-8 minutes. This will depend how you prefer your eggs to be cooked.
Once cooked, season with salt and pepper and sprinkle a handful of spring onions, mint and crumbly feta cheese. Serve with crusty bread.