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Eggs In Sauce (Uova In Brodetto) Recipe

by Global Cookbook

Ingredients

2 Tbsp. extra-virgin extra virgin olive oil 1 x onion coarsely minced 1 whl parsley sprig plus 1 x parsely sprig minced 1 x garlic clove smashed

1 Tbsp. white wine vinegar 1 can tomatoes - (16 ounce) minced 3 x leaves basil finely minced 6 x Large eggs

Directions

1. In a 10-inch skillet, heat the oil over medium heat. Add in the onion, 1 sprig parsley, and the garlic. Cook, stirring, till the onion softens, about 5 min. Add in the vinegar and let it completely evaporate.
2. Add in the tomatoes and their juices. Bring to a boil over medium heat and cook till slightly reduced, about 10 min. Remove the garlic and parsley.
3. Add in the minced herbs to the sauce and stir in. Break the Large eggs into the sauce, cover, and simmer 5 min. Remove from heat, let sit 5 min, then serve, 1 egg per person.
4. This recipe yields 6 servings.

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