Uova in camicia rossa (poached egg in tomato and mozzarella sauce)

Method

1. Heat the olive oil in a 30cm frying pan. Add in the onion and mushrooms and fry for 5 minutes until golden, stirring now and then.

2. Add in the tomatoes, season with salt and freshly ground pepper and cook for around 10 minutes, until some of the water from the tomatoes has evaporated.

3. Break the eggs into the tomatoes making sure that they are separated from each other.

4. As the eggs are cooking, roughly tear the mozzarella into the pan.

5. Once the eggs are ready (retaining runny yolks), scoop out 1 egg and place it on a warm serving plate with some of the tomato sauce around it.

6. Place 2 slices of Parma ham around the egg and serve immediately with toasted ciabatta bread with olives.