Uova in Brodetto: Eggs in Tomato Sauce

Total Time:
47 min
Prep:
7 min
Cook:
40 min

Yield:
4 servings

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 1 sprig parsley, left whole, plus 1 sprig, finely chopped
  • 6 mint leaves plus 12 more, for garnish
  • 1 clove garlic, crushed
  • 1 tablespoon white wine vinegar
  • 1 (16-ounce) can San Marzano tomatoes and their juice, crushed by hand
  • 3 fresh basil leaves, finely chopped
  • 8 large eggs
Directions
  • In a 10 to 12-inch saute pan, heat the olive oil over medium heat. Add the onion, 1 sprig parsley, mint, and garlic. Cook, stirring, until the onion starts to soften, about 5 minutes. Add the vinegar and allow it to evaporate completely.

  • Add the tomatoes and their juices. Bring to a boil over medium-high heat and cook until slightly reduced, about 15 minutes. Remove the garlic and parsley and discard.

  • Add the remaining parsley and the basil to the sauce and stir in. Gently break the eggs into the sauce, cover and simmer 5 minutes. Remove the skillet from the heat and let rest for 5 minutes. Serve hot with grilled bread and garnish with fresh mint leaves.


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