SICILIAN FRIED EGGS
July 17, 2015
This has been a favorite recipe of my papa Vincenzo for years and I can recall him making me this breakfast on weekends when I was a little girl. I love the simplicity of his recipe which was just the eggs, pecorino (a sheep’s milk) cheese and loads of cracked black pepper but for a variation, I enjoy adding in the prosciutto, garden ripe tomatoes and the fresh basil. If you want the eggs really cooked and crispy place the pan under a hot grill or in a hot oven to finish the dish.