Encouraged by my wife to prepare this dish, I ventured into making it, which is actually very simple with only 3 ingredients. I had never eaten eggs prepared this way, but truth be told, I had something similar, with peas instead of tomatoes, so much so that I have already offered it as a recipe in the past.
These eggs in a pan were a delightful surprise because I love their enveloping taste, while still being a very simple dish that also has roots in the past of many families, when it was the grandmothers or mothers preparing it at home.
The main feature is certainly the egg, which everyone can choose to cook for the time needed to make the yolk hard or leave it runny. Then, the rest is enveloped by a tomato sauce with plenty of onion that almost compels you to eat it with bread.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Slow Fire
- Cuisine: Italian
Ingredients
- 2 red onions
- 4 eggs
- to taste extra virgin olive oil
- to taste salt
Tools
- Pot
Steps
First, peel the onions, slice them into strips, then sauté them for a few minutes in a saucepan with some oil
Next, pour 2 cans of tomato pulp into the saucepan and season with salt and sugar if you prefer a less acidic and sweeter taste
Continue by stirring everything and let it cook on low heat for about 15 minutes with the lid on to thicken the sauce
At this point, remove the lid and break the eggs directly onto the sauce and cook them for 10 minutes, still on low heat, with the lid on
Finally, turn off the heat, remove the lid, and let them rest for about 5 minutes then transfer the portion of sauce and eggs to a bowl or plate and serve
Tip!
If you prefer a runny or creamy yolk, cook the eggs for 5 to 7 minutes according to your preference.
