UOVA AL POMODORO – Eggs Poached in Tomato Sauce
Ingredients
1 cup canned tomatoes, chopped
2 tbsp extra-virgin olive oil
½ small onion, finely chopped
½ tsp oregano
½ tsp salt
Sprinkle of Freshly ground Black Pepper
8 Eggs
4 tbsp Freshly grated Parmigiano Reggiano Cheese
Finely chop the onion.
Heat oil in a large frying pan and cook the onion until tender and slightly golden.
Add the chopped tomatoes, oregano and salt. Cover and simmer for about 10 minutes.
Break the eggs into the sauce very gently, and arrange them so hat they do not touch one another.
Cover the pan and simmer for 5 minutes, or until the whites are firm.
Gently transfer the eggs to individual plates and spoon the sauce on top.
Sprinkle grated Parmigiano Reggiano cheese.
Serve immediately.
Serves 4
Preparation and Cooking Time: 15 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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