Eggs With Pancetta And Tomato Sauce - cooking recipe

Ingredients

4 None thick slices bread of choice
1/4 cup olive oil
4 None eggs
1 can (14 oz) diced tomatoes
1/8 tsp cayenne pepper
8 slices pancetta
None None Baby spinach or arugula leaves

Preparation

Cut out center from bread slices with a 3-inch round cookie cutter. Heat oil in a large nonstick skillet on medium heat. Add bread and flatten slightly with a spatula. Cook for 1-2 mins, until golden.
Turn bread and break an egg into each hole. Cook for 2 mins, or until white is set and bread is golden.
Meanwhile, place tomatoes and cayenne pepper in a small saucepan on low heat. Cook for 4-5 mins until heated through. Season to taste. Cook pancetta in a lightly oiled skillet on high heat for 3-5 mins until crisp.
Serve eggs with pancetta, tomato sauce and spinach leaves.