Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 4 | egg |
| 1 | onion |
| 500 g | tomato passata Sterilgarda |
| q.b. | oil |
| q.b. | salt |
| q.b. | parsley |
Preparation
- Cut the onion into very small cubes and fry in a pan with oil.
- Then pour in the Sterilgarda Tomato Puree and cook for about 20 minutes over low heat, adding salt to taste.
- Break the eggs and place them in 4 small bowls.
- Once the sauce is ready, create space for the eggs and pour them into the spaces created in the sauce.
- Add the pepper, cover with a lid and cook for about 5 minutes until the egg white turns white.
- Then turn off the heat and garnish with washed and chopped parsley.
- Serve and enjoy, even on lightly toasted bread croutons.
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