Lucanian Eggs
A simple yet flavorful egg dish, likely originating from the Lucania region, featuring eggs cooked in a spiced sauce.
Ingredients
- 4 Eggs
- 2 tablespoons Olive oil
- 0.5 Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Canned crushed tomatoes
- 0.25 teaspoon Red pepper flakes (Adjust to taste)
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Salt (To taste)
- 0.25 teaspoon Black pepper (To taste)
- 2 tablespoons Fresh parsley, chopped (For garnish)
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Instructions
- 1Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent.
- 2Add the minced garlic and tomato paste to the skillet. Cook for another minute, stirring constantly, until fragrant.
- 3Pour in the crushed tomatoes, red pepper flakes, dried oregano, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
- 4Make four wells in the sauce using a spoon. Crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking.
- 5Garnish with fresh parsley and serve immediately.
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