Frying eggs in cream creates a deep buttery caramelised milk flavour on the bottom of the eggs. The perfect topping for a bowl of sweet-tart tomato risoni.
Tomato & spinach risoni with cream fried eggs
Frying eggs in cream creates a deep buttery caramelised milk flavour on the bottom of the eggs. The perfect topping for a bowl of sweet-tart tomato risoni.
Ingredients
Instructions
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Place a large deep frying pan over medium heat. Add olive oil and garlic and cook until garlic just begins to brown. Add the tomato paste and stir constantly, cooking for a few minutes until the colour darkens. Add the tomatoes and risoni and stir to coat evenly, then add enough water (or stock if you prefer) to cover the pasta.
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Continue to cook the pasta, stirring occasionally and adding more water as needed. Once the pasta is half-cooked (about 4 minutes) add the baby spinach and stir through to wilt. Season well with salt and pepper.
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After a few more minutes, turn the heat off and set the risoni aside. It should be a little undercooked still but will continue to cook as you fry the eggs.
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Place a large non-stick frypan on medium heat. Add cream plus a pinch of salt and bring to the boil. Cook the cream down until it’s thick, bubbling and begins to show a yellow hue. Crack in four eggs and continue to cook for a few minutes until the whites set and the edges become golden brown and caramelised. Keep an eye on them so they don’t burn.
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Divide pasta across serving bowls and top each with a fried egg.
risoni, cream, egg, pasta, tomato, spinach, comfort, bowl, easy, weeknight
