Uova al Cirighet with Tomato and Basil

Ingredients

• 4 large eggs 4 large eggs
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1/4 cup fresh basil leaves, chopped (10g) 1/4 cup fresh basil leaves, chopped (10g)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 240 kcal / 1004 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Add the diced tomatoes and cook until they start to soften and release their juices.
4. 4.
   Stir in the chopped basil leaves and season with salt and pepper.
5. 5.
   Make four wells in the tomato sauce and carefully crack an egg into each well.
6. 6.
   Cover the skillet and cook for about 3-4 minutes, or until the egg whites are set but the yolks are still runny.
7. 7.
   Remove from heat and let it rest for a minute.
8. 8.
   Serve the Uova al Cirighet with crusty bread or toast.

Treat your ingredients with care...

• Tomatoes — Use ripe and flavorful tomatoes for the best taste. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Basil — Fresh basil adds a wonderful aroma to the dish. Tear the leaves instead of chopping them to prevent bruising and release more flavor.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the tomato sauce.
• Serve the Uova al Cirighet with a sprinkle of grated Parmesan cheese for an extra savory touch.
• Make sure to use a skillet with a lid to properly cook the eggs.
• Adjust the cooking time according to your preference for the runniness of the egg yolks.
• Garnish with fresh basil leaves before serving for an added pop of color and flavor.

Serving advice

Serve the Uova al Cirighet hot, straight from the skillet, with a side of crusty bread or toast. The bread can be used to soak up the delicious tomato and egg juices. This dish is perfect for a cozy breakfast or a light lunch.

Presentation advice

Present the Uova al Cirighet in individual serving plates, ensuring that each plate has a generous amount of the tomato and basil sauce. Place the sunny-side up eggs on top, allowing the vibrant yellow yolks to be the centerpiece. Garnish with a sprig of fresh basil for an elegant touch.