Ingredients for 1 portion
2 eggs
Some drops of olive oil
1 to 2 Tsp. of water
1 Tsp. of finely chopped ciboulette
Coarse sea salt
Freshly ground black pepper
2-3 Tbs. of sofrito
In a nonstick skillet over low to medium heat, put 1 or 2 drops of olive oil. Spread the oil with a paper towel. Carefully place the eggs in the skillet and cook them until the whites turn white. Carefully add the water, cover and cook for a few seconds until the yolks turn opaque on the top, but are still soft in the inside. Carefully slide the eggs on a plate. Salt and pepper to taste. Sprinkle the ciboulette. Serve the sofrito in a mini bowl.
To print the recipe of the sofrito, click here.
Back to Savoir Faire | The Pleasures of the Palate