UOVA E POMAROLA or EGGS IN TOMATO SAUCE

tomater

I have now been sitting here in front of the computer for about five minutes and all I have to do is to write down a recipe and post it but I’m so sloow today… Anyway, I’ll give it a try as I have made one of the recipes from the magazine Jenni sent me in her EBBP parcel. There are several more recipes I want to try from the March issue of Olive but yesterday I made this for lunch, tomato sauce with egg. Let’s say that I followed the principle of the recipe because I changed it a bit. First I added some peperoncino because I love spiced up eggs and then I made some minor changes, just like most food bloggers I suppose, this irresistible drive to ‘improve’ recipes or should I call it ‘adapt’ maybe?


UOVA E POMAROLA or EGGS IN TOMATO SAUCE
1 serving

1 egg
8-10 cherry tomatoes or 250 g/8,8 oz ripe fresh tomatoes
½ onion
½ clove of garlic
½ peperoncino or some other type of chili pepper
Salt
Olive oil

- Chop the onion and the garlic. Put that and the crumbled peperoncino in a pan (of a size that suits the number of servings you are preparing) and fry it gently in some olive oil.
- Chop the tomatoes and add them to the pan. Add salt and some sugar as well if the tomatoes need to be sweeter.
- Let it simmer until the sauce has thickened, it is important that it isn’t watery when you break the egg into it.
- Make a little pit, break the egg (is it called like this??!!) and slip it into the pit. Cover the pan and let it cook until the egg is ready.
-Serve and enjoy!

egg

L

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