Uova al Pomodoro Piccante (Eggs in Spicy Tomato Sauce)

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This is a quick and delicious comfort meal in which the eggs are poached in spicy tomato sauce. It's very similar to North African Shakshuka and Mexican Huevos Rancheros. So versatile and adaptable and all you need are pantry staples and a couple of fresh eggs gently poached in tomato sauce. It's really that basic and simple, but if you like, you can add some pancetta and parmesan for extra flavour. Serve it with some homemade bread to mop up the sauce.

 

60 ml Extra virgin olive oil 2 Eschalots, finely chopped 1 Celery stick, finely chopped (or zucchini or other vegetables) 20 g Flat-leaf parsley or cilantro, stalks and leaves chopped 2 Garlic cloves, peeled and chopped 1 Long red chilli, finely chopped, plus extra slices to serve 500 g Passata (or chopped tomato in tin) 120 ml Chicken broth (or water) Salt and black pepper 5 Eggs

1. Heat the olive oil in a medium skillet over medium heat. Add the eschalots, celery, parsley or coriander stalks, garlic and chilli and cook for 2-3 minutes until the eschalots are translucent and golden.
2. Add the passata, chicken broth or water, salt and pepper. Bring it to the boil. Reduce the heat to low and simmer gently for 10-15 minutes, depends on how saucy or dry that you like the sauce. Make small holes in the pan with your spoon then crack the eggs in one by one. Cook for 5-6 minutes until the whites are set but the yolks are still runny.
3. Remove from the heat, top with chopped parsley or cilantro leaves and extra chilli and serve hot with crusty bread.

© 2024 | http://angiesrecipes.blogspot.com