Uova alla Monachina 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 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugar: 6g)
• Protein: 9g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper to the skillet. Stir well to combine.
3. 3.
   Reduce the heat to low and let the sauce simmer for about 15 minutes, until it thickens slightly.
4. 4.
   While the sauce is simmering, heat a separate non-stick skillet over medium heat. Crack the eggs into the skillet, taking care not to break the yolks.
5. 5.
   Cook the eggs until the whites are set but the yolks are still runny, about 3-4 minutes.
6. 6.
   Divide the tomato and basil sauce among four plates. Carefully transfer one sunny-side up egg onto each plate.
7. 7.
   Garnish with fresh basil leaves and serve immediately.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best taste. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Fresh basil — To preserve the freshness and aroma of basil, tear the leaves just before garnishing the dish.
• Eggs — Use fresh eggs at room temperature for better cooking results. Make sure to crack them gently to avoid breaking the yolks.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the tomato sauce.
• Serve Uova alla Monachina with crusty bread to soak up the delicious tomato sauce.
• Experiment with different herbs such as thyme or rosemary to add your own twist to the dish.
• If you prefer firmer yolks, cook the eggs for an additional minute.
• To make the dish more substantial, serve it with a side of sautéed spinach or roasted potatoes.

Serving advice

Uova alla Monachina is best served hot and fresh. Place the plates on the table immediately after garnishing with fresh basil leaves to preserve the vibrant colors and flavors.

Presentation advice

To enhance the presentation, drizzle a little extra olive oil over the eggs and sprinkle some freshly ground black pepper. The bright yellow yolks against the red tomato sauce and green basil leaves create an appetizing visual contrast.