Nigella Italian Starters

Every time I make Nigella’s Italian Starters, I’m whisked straight back to my tiny first flat in London — the sort with a cooker that barely worked and a window that opened straight into the neighbour’s cat sanctuary. I was broke, tired, and honestly not a great cook yet. But I had two things going for me: a copy of Nigella Bites and a deep love for eggs.

This dish — simple, saucy, rich with garlic and tomatoes — became my go-to after work. Ten minutes. One pan. Crusty bread. A poached egg melting into the sauce. It felt like a hug, a little bit of Italy filtered through Nigella’s warm, knowing hands. It’s not fancy food. But it feels like someone’s cooked just for you.

Let’s dive into how to make this understated gem — one of the best Italian starters to ever come out of a tin of chopped tomatoes.

Ingredients List

• 1 tablespoon olive oil — You want a good one here. It’s your base flavour.
• 1 small clove garlic (peeled) — Smashed or minced, your choice. Just don’t burn it.
• ¼ teaspoon dried chilli flakes — Adds warmth without blowing your head off.
• 1 x 400g can of chopped tomatoes — I always keep a stash. Use the best you can find.
• ½ teaspoon Maldon sea salt flakes — Or any flaky salt. Go gently; you can always add more.
• 1 large egg (or 2, if you’re sharing… or hungry)
• 2 teaspoons grated Parmesan — Or more. No one’s judging.
• A splash of chili oil (optional) — Adds a glossy, spicy finish.
• 2 slices white bread — Or sourdough, rye, or whatever’s lying about.

How to Make It (Instructions)

1. Heat the olive oil in a frying pan over medium heat.
   Add the garlic and let it sizzle gently for 1 minute.
   Don’t wander off — garlic burns faster than my patience in traffic.
2. Sprinkle in the chilli flakes. Let them bloom in the oil for a few seconds.
   You’ll smell the warmth.
3. Pour in the chopped tomatoes and stir.
   Add the salt, then crank up the heat until it’s bubbling properly.
   (This is where the cat used to jump on my counter. I don’t recommend it.)
4. Crack your egg directly into the sauce.
   Gently push the tomato aside if you need space.
   Scatter the Parmesan over the egg and around the pan.
5. Cover the pan loosely with a lid. Let it simmer for about 5 minutes.
   You’re aiming for set whites and a golden, runny yolk.
   (I peek after 3 minutes. Every stove’s different.)
6. When it looks ready, pull it off the heat.
   Add a final flourish of Parmesan, maybe a dash of chili oil.
   Serve with bread and dunk away.

Common Mistakes

Why is my egg overcooked?
You may have left it too long or used too high heat. Try a gentle simmer and keep it just covered — not sealed.

Why is the sauce watery?
It needs a little more bubbling. Simmer uncovered for a couple of minutes before adding the egg.

Why does it taste bland?
Probably not enough salt or Parmesan. And don’t be shy with garlic — it’s the backbone here.

Why did my yolk turn out hard?
I’ve done it too! The trick is to just cover the pan and don’t walk away. Set a timer if you must.

Storage and Reheating Tips

Fridge: Store any leftover sauce (without egg ideally) in a sealed container for up to 2 days.

Freezer: The tomato base freezes beautifully for 1–2 months. Defrost in the fridge overnight.

Reheat:

• Stovetop: Warm the sauce gently and poach a fresh egg directly in it.
• Microwave: Not ideal for the egg, but okay for the sauce.

What to Serve With It

• Crusty bread — Absolute must. It soaks up the yolk and sauce like a dream.
• Grilled polenta — For a rustic, hearty side.
• Simple salad — Something sharp with lemon vinaigrette to cut through the richness.

FAQ Section

Can I use fresh tomatoes instead of canned?
Absolutely — use ripe ones. You may need to simmer longer to concentrate the flavour.

Can I make it dairy-free?
Yes. Skip the Parmesan or use a plant-based alternative.

Is this actually an Italian dish?
Not strictly — it’s Nigella’s Italian inspiration. Think of it as British comfort with a Roman holiday twist.

Can I use more eggs?
Of course. Just make sure your pan’s big enough, or poach them separately and nestle them in after.

Try More Recipes:

• Nigella Flapjack Condensed Milk
• Nigellas Chocolate Salami
• Nigellas Chocolate Fudge Cake
• Nigella Snow Flecked Brownies