Recipe courtesy of David Rocco
Eggs in Tomato Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 516
- Total Fat
- 43
- Saturated Fat
- 11
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 21
- Cholesterol
- 339
- Sodium
- 887
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
4 tablespoons extra virgin olive oil
2 1/2 cups tomato sauce (see 'Salsa di 5 minuti', recipe follows)
8 eggs
4 ounces scamorza or mozzarella, sliced
6 fresh basil leaves
Salt and freshly ground black pepper
La Salsa di 5 Minuti
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn
Directions
- Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
- Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
- Simmer on low to medium heat, with lid on, for approximately 5 minutes.
- Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
La Salsa di 5 Minuti
- Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
- Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
- Season with salt, to taste. Add basil leaves at the very end.