less than 30 mins
less than 10 mins
Place the tomato juice and olive oil into a small frying pan, season with salt and freshly ground black pepper and bring to the boil.
Crack the egg on top of the sauce and simmer until the egg white has set and the yolk is still runny.
To serve, carefully transfer the egg and juice to a shallow bowl and scatter over the parsley.
By Emerald Lewis
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