Babbo’s eggs

Babbo’s eggs

Uova del babbo

By
From
Tuscany
Serves
2
Photographer
Helen Cathcart

This is one of our favourite breakfasts in the Caldesi household. We all like to eat it and it is easy to rustle up before the kids head out to school. It has a long history: Giancarlo’s father used to concoct it for himself after an early morning start in the fields as a mid-morning breakfast. In the Tuscan dialect ‘daddy’ is babbo, hence the name. We always have a plastic box of tomato sauce in the fridge so it is quick to put together.

Ingredients

Quantity Ingredient
see method for ingredients
4 eggs
salt
freshly ground black pepper
small handful parsley, finely chopped, (optional)
toasted bread, to serve (optional)

Method

  1. Pour the sauce into a large frying pan and warm over a medium heat. Crack the eggs into the sauce in 4 places, keeping them separate from one another if your pan is large enough. Season the eggs with salt and pepper and cover the pan with a lid. Continue to cook for around 5 minutes or until the eggs are done to your liking. Serve on its own, scattered with parsley, or with toasted bread.
Tags:
Italy
Italian
Caldesi
Tuscany
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