Should you’re on the lookout for a handy guide a rough, easy and scrumptious dinner, glance no additional! This conventional Italian dish is made by way of poaching eggs in a flavorful tomato and onion sauce. It packs a a large number of taste right into a plate that’s simple to make in a pinch.
In Italy, Uova con Cipolle Sponsali is made with inexperienced onions—now not spring onions, however actually onions that haven’t totally matured and are nonetheless inexperienced. As a result of those may also be difficult to search out, a very easy replace is to make use of thinly sliced leeks.
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UOVA CON CIPOLLE SPONSALI RECIPE
Makes: Serves 2 to a few
Prepare dinner Time: 30 to 40 mins
For this recipe, you are going to want:
- 2 tablespoons (30 g) extra-virgin olive oil
- 2 massive leeks, trimmed, wiped clean and thinly sliced into rounds
- 1 ½ cups (350 ml) tomato puree
- ¼ cup water
- Salt
- Contemporary black pepper
- 1 tablespoon (3.5 g) chopped parsley
- 3 to five eggs
Warmth the olive oil in a big pan over medium warmth. Upload the sliced leeks and sauté for five mins. Upload the tomato puree, water, and a large pinch of salt and pepper. Stir all in combination, decrease the warmth to medium/low, and canopy the pan.
Let the leeks steam, stirring now and again, for roughly 20 mins or till they’re very mushy. Take away the lid from the pan. If the sauce is simply too skinny to your liking, you’ll building up the warmth to medium and provides it a couple of mins to thicken earlier than including the eggs. If essential, upload extra salt to style.
Crack 3 to five eggs immediately into the sauce, holding them frivolously spaced aside within the pan. Sprinkle every egg with a pinch of salt and pepper and canopy the pan. Prepare dinner the eggs, undisturbed, over medium/low warmth till the whites are opaque however the yolk nonetheless runny—about 8 mins.
Serve instantly. Buon appetito!
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