Italian Hardboiled Eggs in Tomato Sauce

The title of this dish, “in Funghetto,” comes from how hardboiled eggs are cooked in a similar fashion to mushrooms, or “funghi.” It is a easy strategy to raise hardboiled eggs from a snack right into a scrumptious, filling dish.

Watch the Pasta Grammar video:

For this recipe, you’re going to want:

• 2 tablespoons (30 g) extra-virgin olive oil, plus more for drizzling

• ¼ massive white onion, diced

• 1 ¾ cups (420 ml) tomato puree

• 3 to five hardboiled eggs, peeled and reduce in part

• 1 tablespoon (3.5 g) chopped parsley

In a big pan, warmth the olive oil, onion and garlic clove over medium warmth. Sauté till the onion is delicate and moderately translucent—about 2 to three mins. Upload the tomato puree, and a sprinkle of salt and pepper to style.

Decrease the warmth to medium/low, carry the sauce to an excessively mild simmer, and let it prepare dinner for quarter-hour. Upload extra salt to style, if vital. Take away and discard the garlic clove. Lay the hardboiled egg halves into the sauce with the yolk aspect up. Spoon one of the most sauce over the tops of the eggs and sprinkle them with the chopped parsley.

Let the sauce simmer for some other minute. Serve the eggs with various sauce and crowned with a drizzle of olive oil.