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Fab Haddy And Gooey Egg

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  • 1 tb Olive oil
  • 1 Onion
  • 1 400 gram can chopped tomatoes
  • 2 tb Chopped fresh parsley; plus extra to garnish
  • 4 100 g pieces smoked haddock; skinned
  • 2 tb White wine vinegar
  • 4 Eggs
  • Salt and pepper
  • Ciabatta; to serve


1 Heat the oil in a large frying pan. Slice the onion and cook for 4-5 minutes until golden. Stir in the tomatoes and parsley, and season with salt and pepper.
2 Place the fish pieces on top, cover and simmer for about 8 minutes until the fish is cooked. Add the vinegar to a medium pan of boiling water and lower the heat slightly.
3 Crack two eggs into two separate cups, then gently slide both eggs into the water. Cook for 2-3 minutes until the white is set but the yolk is still runny. Remove, drain with a slotted spoon and keep warm. Repeat with the other two eggs.
4 Spoon the sauce and fish on to serving plates. Top each with an egg, sprinkle with parsley and season with pepper. Serve with the ciabatta.
Converted by MC_Buster.
Per serving: 243 Calories (kcal); 9g Total Fat; (34% calories from fat); 32g Protein; 8g Carbohydrate; 264mg Cholesterol; 829mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.