A comfort food we all know and love, eggs poached in tomato sauce is a cheap and simple but very tasty dish. Ideal for a quick supper with friends, serve it with warm bread and a glass of Corvo Rosso to make everyone happy!
To serve 4:
– 600 gr tomato puree
– 8 fresh eggs
– 1 white onion
– Fresh basil
– Salt and pepper
– Extra virgin olive oil
Step 1 – Finely chop the onion and cook in the extra virgin olive oil over a low heat until it is soft and transparent (be careful not to let it brown). Add the tomato puree – or chopped fresh tomatoes if you prefer – to the onion. Season with salt and pepper and cook gently for about ten minutes and then add fresh basil leaves to taste.
Step 2 –Break the eggs, which should be at room temperature, into a saucer or bowl. With a wooden spoon, create “nests” in the sauce as it continues to cook, and tip an egg into each nest, taking care not to break the yolk. Add a pinch of salt if desired.
Step 3 – Cook the eggs without touching them for about 6 to 8 minutes, or until the white a firm and the yolk is still runny.
Step 4 – Serve straight from the pan with a big basket of fresh bread or hot toasted bread.
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