"Ova" with tomato, Tuscan recipe
Tomato eggs Tuscan recipe. A dish practically for all hours of the day, and at night. Perfect for a Sunday breakfast , a lunch or dinner with an almost empty fridge , or a late-night return, hungry and tired. It does not even matter to serve it in a dish, rather it is much better to leave it in the pan , position yourself with the legs under the table and grab a piece of warm bread.
Ingredients:
4 eggs
a jar of peeled tomatoes
a clove of garlic
salt
pepper
dried chili
oil evo
Preparation
In a pan containing the 4 eggs, pour a "generous" olive oil, light the fire and fry the garlic with a pinch of hot pepper (optional but it's really good). After a minute add the peeled tomatoes and crush them with a wooden spoon, season with salt and cook on a gentle flame for a few minutes, they will be ready when the sauce starts to thicken because it has lost part of its water. Make light egg-space in the pan , you will avoid mixing everything when you break them inside. Break the eggs and continue to cook with the lid until the egg white is cooked (the yolk must remain as raw as possible), it will take about three minutes. Turn off the heat, sprinkle the eggs with a pinch of pepper and bring the pan to the table.
