Serves: 2 | Total Time: 20 minutes
A simple, comforting dish of eggs gently cooked in a rich tomato sauce. Warm, satisfying, and perfect for sharing.
Ingredients
- 2 cups La Fonte Passata (Italian Tomato Puree)
- 2–4 eggs
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 garlic clove, sliced
- A handful of fresh basil leaves
- 2–3 oz semi-soft cheese (such as Auricchio or similar), torn
- Sea salt and freshly ground black pepper
- Bread or flatbread, to serve
Method
- Heat the EVOO in a pan over medium heat. Add the garlic and cook gently until fragrant.
- Add the La Fonte Passata, season with salt and pepper, and let simmer for 8–10 minutes until slightly thickened.
- Make small wells in the sauce and crack the eggs into them.
- Cover and cook gently until the whites are set but the yolks are still soft.
- Add pieces of cheese and let them soften slightly in the heat.
- Finish with fresh basil.
Serving Suggestions
Serve straight from the pan with warm bread to scoop up the sauce and eggs.
This style of dish is common across the Mediterranean - simple tomato sauce, eggs, and olive oil - where the quality of the tomatoes and the balance of flavors make all the difference.
