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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Adapted from a recipe in Rick Tramonto's _Osteria_. Eggs are poached in a diavolo (spicy tomato) sauce. Use his Pomodoro Sauce for the most authentic recipe. Ingredients:
1 tablespoon olive oil |
1 teaspoon crushed red pepper flakes (to taste) |
4 cups fresh tomato sauce |
8 large eggs |
1/2 cup freshly grated parmigiano-reggiano cheese |
Directions:
1. In a large skillet, heat the red pepper flakes in the oil until they become aromatic. Add the tomato sauce and stir well.
2. When sauce is hot and bubbly, crack the eggs and slide them into the sauce. Cover and simmer on low heat 7-10 minutes, until the whites are firm and opaque but the yolks are still runny.
3. Serve 2 eggs and 1/4 of the sauce to each diner. Sprinkle each bowl with 2 tbsp grated cheese.
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