Fridge Friend Recipes
Eggs with Tomato Ragu and Parmesan recipe
A fast, savoury pan dish of softly set eggs simmered in a rich tomato ragu and finished with Parmesan. Simple, hearty and full of flavour.
20 min · Easy · Middle Eastern Jump to method
Ingredients
- 4 Eggs
- 400g Tomato Ragu
- 15g Butter
- 30g Parmesan
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 259 kcal |
| Protein | 16.7 g |
| Carbohydrates | 10.5 g |
| Fat | 17.4 g |
| Saturated fat | 8.2 g |
| Fibre | 2.2 g |
| Sugar | 7.5 g |
| Sodium | 0.6 mg |
Why this works
A protein-rich dish with moderate calories and fat, but relatively high saturated fat and sodium depending on the tomato ragu and Parmesan used.
High-quality protein. Eggs and Parmesan provide complete protein, supporting muscle repair and satiety.
Calcium and phosphorus. Parmesan is a useful source of calcium and phosphorus for bone health.
Lycopene and potassium. Tomato ragu contributes lycopene and potassium, though sodium may be notable if the sauce is salted.
Method
- Melt the butter in a frying pan over a medium heat.
Keep the heat steady so the butter foams without browning; if it starts to smell nutty or darken at the edges, lower the flame at once.
- Add the tomato ragu and bring to a gentle simmer.
Aim for a few lazy bubbles rather than a rolling boil, so the ragu thickens slightly without spitting or catching on the base.
- Make 4 small wells in the sauce and crack in the eggs.
Use the back of a spoon to make the wells deep enough to cradle each egg, which helps the whites stay separate instead of flooding the sauce.
- Cover and cook for 6–8 minutes, until the whites are set but the yolks are still soft, or cook a little longer if preferred.
Check the eggs at the 6-minute mark: the whites should look opaque with just a faint wobble near the yolk, and the lid should stay on as much as possible to trap steam.
- Scatter over the Parmesan and serve straight from the pan.
Grate or finely shave the Parmesan so it melts in a light salty veil rather than clumping, and serve immediately so the yolks stay glossy.
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