Eggs al sugo
This recipe is a life saver.
When I am in a rush for lunch this is one of my favourite recipes. Fifteen minutes, some warm slices of bread, a lovely smell in the kitchen and you have something that makes all the family happy.
At least it was like this at home when my mum was asking: What about uova al sugo? I got some really fresh eggs from the hens of “zia Cecilia” and we could not say no! Fighting for the sugo or for taking the biggest eggs. Sweet memory.
This is of course also a brunch plate but I don’t have to tell you this!
1/2 onion finely chopped
400 gr of chopped tomatoes or passata
extra virgin olive oil
Chop half onion finely, in small pieces.
Heat two tbsp of olive oil in a large pan, add the onion and stir fry it. Once a bit golden add the tomato sauce and cook at a slow heat for around 10/15 minutes, add some basil leaves and season it with some salt and pepper.
Add the eggs and let them cook until you see the whites are ready.
Serve with some nice warm bread to enjoy all this sugo.