Smothered Cauliflower with Eggs Recipe

Step 1In a large saucepan of boiling salted water, cook the cauliflower until crisp-tender, 3 minutes. Drain and pat dry. Transfer to a bowl and toss with the flour, tapping off the excess.

Step 2In a large, deep skillet, heat the oil until shimmering. Add the cauliflower and cook over moderately high heat, turning, until browned. Add the tomatoes, crushed red pepper and lemon zest to the skillet and season with salt. Cook over moderate heat until the tomatoes have broken down, 5 minutes.

Step 3Meanwhile, toast the almonds in a small, dry skillet over moderate heat, stirring, until lightly browned, 5 minutes. Let cool.

Step 4Using a spoon, make 4 wells in the tomato sauce. Crack the eggs into the wells, cover and cook over moderately low heat until the eggs are just set, 3 minutes. Garnish the eggs with the almonds, marjoram leaves and flowers and serve right away with crusty bread.

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Smothered Cauliflower with Eggs

Ingredients

Directions

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