Poached eggs in tomato sauce and savory
Recipe by Marco Arrigoni
Region: Friuli-Venezia Giulia
4 Fresh eggs,
4 Dried tomatoes in oil,
2 Fillets of, Anchovies in oil - Le Isolane
2 Tea spoons of capers,
1 Can of tomato sauce,
1 Pink onion from Val Cosa,
1 Clove of Garlic from Val Resia,
1 Pinch of Santoregia,
2 Spoons of extra virgin olive oil,
1/2 Glass of beer,
Salt and pepper.
A simple and tasty recipe for making eggs. A second course that combines the delicacy of tomato sauce with the scent of Savory. Anchovies, tomatoes and capers give the right salinity to the dish making it tasty. Enjoy your meal...!!!
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