in

Eggs Drowned in Baked Tomatoes – Uova Affogare Nell ‘pomodori Al Forno

5 from 2 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 3 kcal

Ingredients
 

  • 1 Pc. Tomato tin small
  • 300 g Cocktail tomatoes
  • 1 tsp Salt
  • 2 Toes Chopped garlic
  • 150 g Grated Parmesan
  • 1 Pc. Peperoncino
  • 2 Pc. Salsiccia
  • 1 Bd Chopped basil
  • 0,5 tsp Oregano
  • 0,5 tsp Thyme
  • Black pepper from the mill
  • 2 Pc. Eggs

Instructions
 

  • Pour the canned tomatoes into an ovenproof oven dish. Chop the garlic and mix with it. Salt, pepper and mix in the chopped peperoncino. Add the herbs except for the basil. Peel off the skin of the salsiccia and press into the tomato mixture in pieces the size of a thumbnail. Now cut the basil into strips with a ceramic knife and mix into the mass. Halve the cherry tomatoes and spread on top. Preheat the oven to 180 ° C and cook the tomatoes in it for 15 minutes.
  • Grate the Parmesan. Take the eggs out of the refrigerator. Take the tomatoes out of the oven and break one egg each into a cup. Make a well in the tomato mixture with a spoon and slide the egg out of the cup and let it "drown" in it. Sprinkle the cheese on top and put the dish back in the oven for another 20 minutes until the cheese browns.
  • Without the salsiccia it becomes a vegetarian dish. If it is too hot for you, you can reduce the amount of peperoncini used.

Nutrition

Serving: 100gCalories: 3kcalCarbohydrates: 0.5gProtein: 0.1gFat: 0.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Cap Cay with Zucchino and Snow Peas

Pain d’Epi