Venetian Dishes
eggs, eggs yolks, egg with tomato sauce

Eggs in tomato sauce

  • Portions: 2
  • Time: 10 min
  • Difficulty: low
  • Ingredients
- a can of peeled tomato
- a generous amount of extra virgin olive oil
- a clove of garlic
- salt
- freshly ground black pepper
- basil, a couple of leaves
- 4 fresh eggs
- chopped parsley
When I published this very quick recipe in the Stories it was very successful: in fact, in just a few minutes you get a dish that can give multiple satisfactions.
Before proposing it and then bringing it back to the table, make sure you have an adequate supply of bread at home to dip in the sauce and in the soft yolk that will drip: you need that bread with a hard crust, to keep it firm between your fingers, but with soft crumb, ready to receive large quantities of tomato.
Don't pay too much attention to the serving mode: a hot pan to be placed in the center of the table will be that plus that will make your dish even more irresistible, if possible.

When I buy eggs I always pay attention to where they come from, but I don't want to bore you with the technical information because I believe that each of us is now well aware of what is good or bad to choose when buying food.

Pour the peeled tomato, oil, salt, pepper and the slightly crushed garlic clove into a large frying pan: roughly break the tomatoes with a fork and cook for a few minutes until it thickens. Remove the garlic, add the basil leaves broken up by hand, break down the eggs: continue cooking until the egg white is well firmed and the yolk has reached the desired level of creaminess. Once ready, sprinkle with chopped parsley, season with salt and pepper to taste and serve with plenty of hot bread.