This is pure comfort food, I think I could eat it every single day for lunch right now. Rucola has always been a favourite of mine, I like the peppery taste, it always surprises me somehow even though I know that I know. I like it cooked as well, thrown into a tomato sauce for my spaghetti or like here, quickly tossed with tomatoes and olives and served with a fried egg. Writing this makes me annoyed that I have to wait several hours before I can make it for lunch again.
FRIED EGGS WITH TOMATOES, RUCOLA AND OLIVES
1 egg/person
2 tomatoes/person
5/6 black olives/person
1 handful of rucola/person
salt
extra-virgin olive oil
- Chop the tomatoes and the olives and fry them gently in some olive oil. Don't forget to add salt.
- When the tomatoes are nice and soft, add the rucola and let them cook until they begin to wilt.
- Meanwhile you fry your egg the way you like it.
- Put the tomato and rucola sauce on a plate and serve with the egg on top.
Some recipes with rucola here on Lucullian, for more see the recipe index:
SAGE STEAMED SNAP BEANS WITH BELL PEPPER, RUCOLA AND PINE NUTS WITH A DASH OF BALSAMIC VINEGAR
SARDINE, RUCOLA AND SESAME SEED SANDWICH
CORN COUSCOUS WITH ZUCCHINI, TOMATOES, PEPPERS, RUCOLA AND OLIVES
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