Pan roasted rabbit

Begins by making a fine wrought of garlic (peeled) and Rosemary (leaves only).

Then Brown in oil in a frying pan off the rabbit.

I suggest you do this over medium heat but reaching a good place of Browning.

To add the almost complete operation and continue for a few minutes, perhaps lowering the flame, turning over the pieces of meat.

Try not to burn the garlic.

Add the wine and let it dry.

Put the tomato paste diluted with a little water (2-3 tablespoons) and finish cooking.

In this regard, note that the rabbit, more chicken, tends to be hard; then Cook unhurriedly over low heat with the lid.

If necessary, add every now and then a spoonful of warm water to prevent it from drying out too much.

After about 45 minutes, try it with a fork the texture of meat.

Then dry the excess fluid by removing the cover and raising the flame.

Salt and complete rule with a little black pepper.

Don't be afraid of large amount of garlic.

If everything will be gone for the better you won't even notice and you can pour on the sauce obtained prepared meat in the dish.

If you succeed in this you will be ready for the fried egg.