Eggs and Anchovies (222): Jacques Pépin: More Fast Food My Way

Heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Add anchovies to the skillet and cook until they dissolve, about 2-3 minutes.

Crack the eggs into the skillet, taking care not to break the yolks.

Season the eggs with salt and black pepper.

Cook the eggs until the whites are set but yolks remain runny, about 4-5 minutes.

Remove the skillet from heat and sprinkle with chopped parsley.

Squeeze fresh lemon juice over the eggs.

Serve immediately with toasted bread on the side.

Spice Level:

Allergens