Back to Recipe Menu

Giambotta with fried eggs


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the garlic, tomatoes, mushrooms, capsicum, eggplant, zucchinis and red onion with salt and pepper until tender, stirring now and again. Taste for seasoning. 
  • Cut a hole in each foccacia using a pastry cutter.
  • Heat a thin layer of oil in a non-stick pan and cook a foccacia until golden on both sides. Then carefully break an egg in the centre, cover and cook until the egg is set. Remove and repeat with the remaining foccacia and eggs. 
  • To serve, spoon a generous mound of vegies into individual flat soup bowls, top with a foccacia with egg and sprinkle with parsley.


  • olive oil
  • 3 large garlic cloves, crushed
  • 4 tomatoes, cored, seeded & chopped
  • 8-10 button mushrooms, quartered
  • 1 each yellow, red & green capsicum, cored, seeded & sliced
  • 1 medium eggplant, diced
  • 2 medium zucchinis, diced
  • 1 red onion, cut into wedges
  • sea salt & freshly ground pepper
  • 4-6 squares of foccacia
  • 4-6 large eggs
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm