Lucanian Eggs

Name: Lucanian Eggs
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)

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)

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.