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Receta Eggs In Purgatory (Uova In Purgatorio)
by Global Cookbook

Eggs In Purgatory (Uova In Purgatorio)
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  Raciónes: 5

Ingredientes

  • 1/4 c. extra-virgin extra virgin olive oil
  • 1 x red onion thinly sliced
  • 1/2 c. Gaeta olives pitted, left whole
  • 1 can peeled tomatoes - (28 ounce) juices liquid removed and set aside for another use, tomatoes cut into 1/2" strips Salt to taste
  • 10 x Large eggs
  • 1 bn basil cut into chiffonade
  • 1/4 c. freshly-grated caciotta

Direcciones

  1. In a 12- to 14-inch non-stick saute/fry pan, heat the oil over medium heat till just smoking. Add in the onion and cook 7 to 9 min, till softened and light brown. Add in the olives and tomatoes, season lightly with salt, and cook slowly for 18 to 20 min, till the tomatoes start to break down.
  2. Carefully crack the Large eggs into the pan, keeping them whole and separated. Cover with a lid or possibly foil and cook 3 to 4 min, till the whites have set but the yolk is still runny. Sprinkle basil and grated cheese over and serve from the pan on the table.
  3. This recipe yields 5 servings.