Eggs with a difference! Put eggs all’Amatriciana as in the heart of Italy – here’s the recipe

Clean Italy! Set eggs all’Amatriciana combines everything that makes Italian cuisine so delicious Taylor Peden & Jen Munk / Knesebeck Verlag

If you know anything about Amatriciana sauce, it’s probably because you’ve eaten the traditional Italian variety with bucatini. It is a Roman pasta sauce made from tomatoes, guanciale (air-dried pork skin) or bacon and cheese – all ingredients that also go well with eggs. With this paste-free version, the eggs are cracked directly into the sauce and cooked on the stove until the egg whites have just solidified, but the yolk is still creamy.

One of life’s great joys is dipping a piece of bread in a delicious sauce or egg yolk. This recipe guarantees that enjoyment, because even large, crumbly croutons end up in the tomato sauce and soak up the bottom while it is being cooked, while remaining crispy on top.

Shopping list: These are the ingredients you need for this recipe

You will need these vegetables: one large yellow or white onion, five cloves of garlic, one pound of red or yellow cherry tomatoes, two sprigs of oregano or marjoram. Add 60 grams grated parmesan or pecorino plus cheese for serving, four large eggs, 225 grams striped bacon or pancetta. You also need about 4 ounces of crispy bread, four tablespoons of extra virgin olive oil, salt and three quarters of a teaspoon of chili flakes.

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The oven must first be preheated to 220 ° C. Prepare the croutons: Grate 120 grams of crispy bread into irregular, two-inch pieces and place on a plate in two tablespoons of olive oil and half a teaspoon of salt. Bake in the oven for seven to nine minutes until dark brown and crispy.

Make the preparations: chop a peeled onion. Cut five peeled garlic cloves into slices. Cut 225 grams of bacon into pieces about 1.25 centimeters in size.

Prepare the Amatriciana sauce: In a cast iron skillet over medium heat, cook the bacon until crispy, 8 to 11 minutes. Add the onion, garlic, 1/2 teaspoon red chili flakes and 1 teaspoon salt and cook over medium heat until the onion is soft and translucent, another 6 to 8 minutes.

Whisk in 2 tablespoons olive oil and the cherry tomatoes and continue to cook over medium heat, as soon as the skins have cracked, crushing some of the tomatoes with the back of a wooden spoon to release the juice. Simmer the sauce for 6 to 8 minutes until it has thickened slightly and about half of the tomatoes have cracked. Remove from the heat and stir in 60 grams of grated parmesan. If necessary, season the sauce with salt.

Set eggs are beaten directly in the sauce

Boil the eggs: Sprinkle the croutons over the sauce so that half is still sticking out. Using a large spoon, make four dimples in the tomato sauce and break into four eggs. Sprinkle the eggs with a little salt and a quarter teaspoon of chili flakes. Put the frying pan back on the stove, cover the pan thoroughly and cook the eggs on medium heat until the whites have set but the egg yolks are still soft and creamy, 8 to 12 minutes.

Serve: Sprinkle over the leaves of two sprigs of oregano and parmesan and serve in the pan.

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This recipe is from the cookbook: “Just cook it! Recipe to cook again and again” by Molly Baz, published by Knesebeck-Verlag, 32 €.

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