In the event you’re in search of a fast, easy and scrumptious dinner, look no additional! This conventional Italian dish is made by poaching eggs in a flavorful tomato and onion sauce. It packs a quite a lot of taste right into a plate that’s simple to make in a pinch.
Italian Eggs & Leeks Recipe | Uova con Cipolle Sponsali
In Italy, Uova con Cipolle Sponsali is made with inexperienced onions—not spring onions, however actually onions that haven’t totally matured and are nonetheless inexperienced. As a result of these might be tough to search out, a simple substitute is to make use of thinly sliced leeks.
Watch the Pasta Grammar video:
UOVA CON CIPOLLE SPONSALI RECIPE
Prepare dinner Time: 30 to 40 minutes
For this recipe, you have to:
-
2 tablespoons (30 g) extra-virgin olive oil
-
2 massive leeks, trimmed, cleaned and thinly sliced into rounds
-
1 ½ cups (350 ml) tomato puree
-
1 tablespoon (3.5 g) chopped parsley
Warmth the olive oil in a big pan over medium warmth. Add the sliced leeks and sauté for five minutes. Add the tomato puree, water, and a giant pinch of salt and pepper. Stir all collectively, decrease the warmth to medium/low, and canopy the pan.
Let the leeks steam, stirring often, for about 20 minutes or till they’re very tender. Take away the lid from the pan. If the sauce is simply too skinny to your liking, you may improve the warmth to medium and provides it a couple of minutes to thicken earlier than including the eggs. If obligatory, add extra salt to style.
Crack 3 to five eggs straight into the sauce, retaining them evenly 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 minutes.
Serve instantly. Buon appetito!
