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CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBRE 437kcal 29.5g 8.8g 20.4g 23.9g 4.7g 1.5g 1.8g Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus. MOZZARELLA FRIED EGGS Total Time 15 minutes | Serves 4-6 SWEET TOMATOES, FRESH BASIL & TOAST Recipe by Jamie Oliver Ingredients Method This is the most fantastic starter or brunch. It’s so easy to put together, and perfect placed in the middle of the table ready to share with friends and family. The way the mozzarella melts into the tomatoes creates the most wonderfully tasty casing for the eggs as they cook, which is just divine. You’ll love tucking into this one. 1 dried red chilli 1 clove of garlic olive oil 2 sprigs of fresh basil 6 ripe mixed-colour tomatoes 125g ball of mozzarella cheese 6 large free-range eggs 4–6 slices of sourdough bread Deseed the chilli and tear it into a large cold frying pan. Peel and finely slice the garlic, add with 4 tablespoons of oil, and place the pan on a medium heat. Season with sea salt and black pepper, tear in the basil leaves and let it all fry for around 1 minute while you randomly chop up the tomatoes. As soon as everything starts to sizzle, throw the tomatoes into the pan, then, a couple of minutes later, tear in the mozzarella. Making little gaps, crack in the eggs. Cover, then cook for 3 to 5 minutes, or until the eggs are cooked to your liking. Meanwhile, toast the bread. Season the pan of eggs from a height with black pepper, and serve up with the hot toasts. #showusyourhouse #letscookthatbook AU: house.com.au UK: houseuk.com Sponsored by

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CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBRE

437kcal 29.5g 8.8g 20.4g 23.9g 4.7g 1.5g 1.8g

Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie OliverEnterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.

MOZZARELLA FRIED EGGS

Total Time 15 minutes | Serves 4-6

SWEET TOMATOES, FRESH BASIL & TOASTRecipe by Jamie Oliver

Ingredients Method

This is the most fantastic starter or brunch. It’s so easy to put together, and perfect placed in the middle of the table ready to share with friends and family. The way the mozzarella melts into the tomatoes creates the most wonderfully tasty casing for the eggs as they cook, which is just divine. You’ll love tucking into this one.

1 dried red chilli1 clove of garlicolive oil2 sprigs of fresh basil6 ripe mixed-colour tomatoes125g ball of mozzarella cheese6 large free-range eggs4–6 slices of sourdough bread

Deseed the chilli and tear it into a large cold frying pan. Peel and finely slice the garlic, add with 4 tablespoons of oil, and place the pan on a medium heat. Season with sea salt and black pepper, tear in the basil leaves and let it all fry for around 1 minute while you randomly chop up the tomatoes.

As soon as everything starts to sizzle, throw the tomatoes into the pan, then, a couple of minutes later, tear in the mozzarella. Making little gaps, crack in the eggs. Cover, then cook for 3 to 5 minutes, or until the eggs are cooked to your liking. Meanwhile, toast the bread. Season the pan of eggs from a height with black pepper, and serve up with the hot toasts.

#showusyourhouse#letscookthatbook

AU: house.com.auUK: houseuk.com

Sponsored by