Sicilian Eggs – a delicious recipe with eggs, onion, knob butter, tomatoes, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Hard boil the eggs for 10 minutes. Cool them in cold running water. Shell them, rinse clean, slice thickly and arrange in a greased, heat-proof dish.
2
Peel and slice the onion, and fry it in the butter in a small saucepan over a moderate heat, until soft (about 5 minutes). Add the tomatoes, salt, pepper, sugar and herbs, and cook gently for a further 5 minutes. Heat the grill.
3
Pour the tomato mixture over the eggs, top with the de-rinded bacon rashers and place under the hot grill until the bacon is cooked.
4
If you do not have a grill, fry the bacon in the pan with the onions, remove it and keep it hot while the tomatoes are cooking, then top the tomato mixture with the hot, cooked bacon.
443
kcal
Calories
32
g
Fat
29
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 eggs, 1 onion, 1 knob butter, 1 (8 ounce) can tomatoes, and more.
Yes, Sicilian Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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