Tomato-Stewed Frittata | Uova in Trippa alla Romana Recipe

This extraordinary (however scrumptious) egg dish is made through stewing a sliced frittata—or omelette—in a savory tomato sauce. It’s known as “Eggs in Tripe” since the frittata slices resemble tripe, and are are cooked similarly. The frittata soaks up a ton of sauce and taste from the tomatoes, creating a yummy meal that’s really easy to make.

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UOVA IN TRIPPA ALLA ROMANA RECIPE

For this recipe, you are going to want:

• 3 tablespoons (45 g) extra-virgin olive oil, plus more for drizzling

• ¼ massive white onion, diced

• 14 oz (400 g) entire peeled tomatoes, overwhelmed with a fork

• Crimson chili pepper flakes (non-compulsory)

• 5 to eight recent mint leaves, torn

• Grated Parmigiano-Reggiano for topping (optionally upload more into the frittata, see beneath)

Warmth 2 tablespoons (30 g) olive oil and the diced onion in a medium pan. Sauté till the onion is soft and somewhat clear—about 3 mins.

Upload the entire peeled tomatoes, a large pinch of salt and, optionally, a pinch of chili pepper flakes. Stir all in combination, scale back the warmth to medium/low, and canopy the pan. Let the sauce simmer for approximately 20 mins, stirring on occasion.

In the meantime, crack the eggs into a big bowl and upload a pinch of salt and black pepper. When you like, be happy to including a beneficiant grating of Parmigiano-Reggiano cheese as smartly. Whisk till overwhelmed.

Warmth 1 tablespoon (15 g) olive oil in a medium, non-stick pan over medium/low warmth. Pour the overwhelmed eggs in and let the frittata prepare dinner till the ground turns into golden brown—about 5 mins; you’ll be able to test through lifting it up with a spatula. Slide the frittata onto the pan lid, position the pan on best of the frittata, then turn it so the the raw best is now at the backside of the pan. Prepare dinner for every other short while, till the brand new backside is golden brown. Sparsely switch it onto a chopping board.

Lower the frittata in part to make two semi-circles. Slice each and every of those into skinny strips, about 1 inch (2.5 cm) extensive.

When the sauce is cooked, stir the frittata slices and torn mint leaves into the tomatoes. Stir all in combination over medium warmth for two to a few mins, or till the sauce has thickened for your liking. Serve straight away, crowned with a drizzle of olive oil and a grating of Parmigiano cheese.