Occhio di Bue (Bull's Eye)
These eggs in spicy tomato sauce are so easy anyone can make them. Perfect for a light lunch or dinner.
Ingredients
- 2 10.75 oz. Jars of Tomato Puree
- 2 Tbl. Villa Cappelli Spaghettata
- 3 Eggs
- 1 Tbl Freshly chopped basil
Instructions
- Add tomato puree and spaghettata to a large sauce pan, about one tablespoon to one can of puree. Add more spaghettata if you want it extra spicy. Let the sauce come to a boil and cook down a bit to thicken up, probably no more than 6-8 minutes. Then slowly add your eggs one at a time to the sauce. The eggs should sink into the sauce a bit so they actually poach in the tomato sauce.
- When all the egg whites are white and cooked through you are done. Sprinkle with basil, then use a spoon to gently lift the eggs and as much sauce as you can from the pan onto your plate. Spoon out a little extra sauce as well for each plate.
- Make sure you have a good spoon or piece of bread to get every last drop of sauce!