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Ingredients & Quantity
  • 1 jarĀ  Ishka Smoked Caper Sofrito
  • 4 free range eggs
  • 1 tsp ishka Caper Pepper sprinkle
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp chives, chopped
  • 1 tbsp Ricotta
  • Arugula, to garnish

How to Prepare
  1. Transfer the Smoked Caper Sofrito to a skillet and bring to a simmer.
  2. Turn the heat down and crack the eggs into the skillet. Cover with a lid and cook for 7-8 minutes on a low flame if you prefer your eggs soft and runny or 10-12 minutes if you prefer them well cooked.
  3. Once eggs reached the desired stage, garnish them with the Ishka Caper Pepper Sprinkle and season with the chopped herbs and some fresh Arugula as a salad on top.
  4. Spoon on a few blobs of fresh Ricotta to add creaminess. Generally, Feta is crumbled on top but that would make this preparation too salty.

Optional: if you would like to add some crunch to this dish you can garnish with fried onions or Pomme Frites

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