Uova al Pomodoro
Category:
Serves 2-4
By Will Packwood
Photography by Melanie Grizzel
Easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 1/2 cup(s) good-quality, extra-virgin olive oil
- 1 medium yellow onion(s), peeled, finely minced
- 2 carrots, peeled, finely diced
- Salt and pepper, to taste
- 3 garlic cloves, peeled, minced
- 1 Fresno(s) or other small chili(s), seeded, finely diced
- 2 28-oz. cans whole peeled tomatoes
- 14 fresh basil leaves
- 3 sprigs fresh oregano, leaves only
- 1 anchovy fillet(s), mashed to a paste
- 4 large hen eggs
- 1/4 cup(s) Parmigiano-Reggiano, grated
- 1 1 baguette(s) or other rustic artisanal-style bread, sliced
Uova al Pomodoro Directions
- Place a large pot over medium-high heat and add the oil, onion and carrot. Season with a small amount of salt and pepper and allow the mixture to sweat until translucent. Add the garlic and chili and season with a small amount of salt and pepper. Continue cooking for 3 to 5 minutes.
- Using your hands, crush the tomatoes and add them to the pot. Add the herbs and anchovies and stir to combine. Adjust the heat to a very low simmer and allow the tomato sauce to simmer for 1½ to 2 hours. Adjust the seasoning, to taste.
- To prepare the eggs, transfer 4 to 5 cups of the tomato sauce to a large sauté pan and heat to a low simmer. Crack the eggs directly into the simmering tomato sauce and season with salt and pepper. Allow the eggs to poach to desired doneness (3 to 4 minutes for solid white and runny yolks).
- Serve the eggs and tomato sauce directly from the pan, garnished with a sprinkling of Parmigiano-Reggiano and an optional generous drizzle of extra-virgin olive oil. Serve with the sliced bread for dipping.
Recipe notes
Store any unused sauce in the refrigerator for up to 1 week.
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