Eggs With Pancetta And Tomato Sauce

1. 1

   Cut out center from bread slices with a 3-inch round cookie cutter. Heat oil in a large nonstick skillet on medium heat. Add bread and flatten slightly with a spatula. Cook for 1-2 mins, until golden.

2. 2

   Turn bread and break an egg into each hole. Cook for 2 mins, or until white is set and bread is golden.

3. 3

   Meanwhile, place tomatoes and cayenne pepper in a small saucepan on low heat. Cook for 4-5 mins until heated through. Season to taste. Cook pancetta in a lightly oiled skillet on high heat for 3-5 mins until crisp.

4. 4

   Serve eggs with pancetta, tomato sauce and spinach leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.