Ingredients

Method

• 1–1 ½ cups everyday classic tomato sauce
• 6 jumbo free-range eggs
• sea salt and freshly ground black pepper, to taste
• 170 g mozzarella, cubed
• 2 T parsley, roughly chopped
• 2 salad onions, sliced
• 1 avocado, stoned and sliced
• 3 T red wine vinegar
• 1 loaf ciabatta

Method

Ingredients

1. Spoon the tomato sauce into a pan over a medium heat. Bring to a simmer, then gently crack in the eggs. Season and cover with a lid.

2. Cook for 3–5 minutes or until the eggs are cooked to your preference.

3. Remove from the heat and add the mozzarella, cover with the lid and allow the cheese to melt for a few minutes. In a separate bowl, combine the parsley, salad onions, avocado and red wine vinegar. Season to taste and mix gently.

4. Spoon the avocado mixture over the eggs and serve with the ciabatta.

Find the recipe for Clem's everyday classic tomato sauce here

Find more Italian recipes here. 

Stylist: Bianca Strydom
Food assistant: Chevonne Fourie; Marabe Ditshego
Videographer: Romy Wilson
Photographer: Shavan Rahim