Last post on the blog before going on holidays, which means the next post will likely be in three weeks. So I did not want to leave before writing this super easy recipe but delicious and quick too: eggs with tomato puree (polpa di pomodoro), feta and coriander. Once again feta is in one of my recipes.
I would have loved to schedule another post to publish next week but I have been very busy at work, other projects and organizing the travel, that I don’t have enough time to write another post until my return.
Meanwhile, those of you who are Instagram fans, like me, will be able to keep up with my next days through this social media. For the next 15 days, my “wall” will not be only focused on the food photography about all the delicious dishes I hope to taste in Bali but also mixed with different landscapes. Besides, I promise I will upload videos to Stories and to the Facebook blog account so you can see more about this country and my experiences there, which I hope will be many, and all positives!
So as I was explaining in the first lines on this post, these last days I have tried to prepare easy dishes due to the lack of time. The story of this recipe dates back to when I was living in Madrid between 2000 and 2004. In 2001, I went to visit a friend in Pamplona for the weekend. She had a flatmate from the Canary Islands and one day she prepared this recipe.
The truth is that the original one had normal tomato sauce and canned tuna, so I decided to change to feta and polpa di pomodoro (Italian tomato puree) as in my opinion is much tastier. If you have prepared lately homemade tomato sauce it will be fine too.
INGREDIENTS for 4 people
800 gr (3 ½ cups) polpa di pomodoro
150 gr (1 ½ cups) feta cheese
Salt and pepper to taste
A handful of basil leaves
A handful of coriander leaves
In a big saucepan cook the tomato sauce (or Italian polpa di pomodoro) with the basil for 15-20 minutes over medium heat. Then, with the help of a wooden spoon, make four wells separated from each other and add one egg in each one. Cover with the lid of the pan and allow to cook over low heat. It should not be longer than 10 minutes.
Serve in dishes and crumble the feta over it and add the whole cilantro leaves or finely chopped, as you prefer.
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