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Fab Haddy And Gooey Egg

Yield: 4 servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Fa-la-la-la's
Next recipe Fabaciae Virides Et Baianae

Or try one of these recipes:
Lexington Barbecue Cole-slaw
Swiss Chard With Roasted Onions