Eggs pizzaiola with mozzarella and bread

Ingredients

For 1 serving

• Eggs2
• Canned peeled tomatoes200 g
• Light mozzarella60 g
• Dried oreganoto taste
• Garlic1 clove
• Bread60 g
• Mixed salad greens80 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Dice the light mozzarella and leave it to drain in a sieve.
2. Heat half the oil in a lidded frying pan over low heat with the crushed garlic clove for a minute, until just golden.
3. Add the peeled tomatoes crushed with a fork and the dried oregano, salt and simmer over medium heat for 8 minutes, until the sauce thickens; discard the garlic.
4. Make two hollows in the sauce, crack the eggs into them, lightly salt the whites and scatter the mozzarella around them.
5. Cover and cook over low heat for 6 minutes, until the whites are set, the yolks still soft and the mozzarella melted; finish with a grind of black pepper.
6. Meanwhile wash the mixed salad and dress it with the remaining oil and a pinch of salt; serve the eggs in the pan with the bread and salad.