Eggs in Sauce: Uova in Brodetto

Total Time:
45 min
Prep:
10 min
Inactive:
5 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 onion, coarsely chopped
  • 1 whole sprig parsley, plus 1 sprig, chopped
  • 1 clove garlic, smashed
  • 1 tablespoon white wine vinegar
  • 1 (16-ounce) can tomatoes, chopped
  • 3 basil leaves, finely chopped
  • 6 eggs
Directions
  • In a 10-inch skillet, heat the oil over medium heat. Add the onion, 1 sprig parsley, and the garlic. Cook, stirring, until the onion softens, about 5 minutes. Add the vinegar and let it completely evaporate. Add the tomatoes and their juices. Bring to a boil over medium heat and cook until slightly reduced, about 10 minutes. Remove the garlic and parsley sprig.

  • Stir in the chopped parsley and basil. Break the eggs into the sauce, cover, and simmer 5 minutes. Remove from heat, let sit 5 minutes, then serve in individual bowls, allowing 1 egg per person.


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