lunedì 31 dicembre 2012


Entree - Vegetarian - Lactose and gluten free

8 eggs
2 cups crushed Italian San Marzano tomatoes
1/2 medium onion, finely chopped
1 jar Italian small peas, drained and rinsed
2 tbsp chopped fresh parsley
2 tbsp Italian extra virgin olive oil

Boil eggs for 8-10 minutes. Quickly cool them down under running cold water, peel and halve, lengthwise. Set aside.

In the meantime, prepare the sauce.

In a saucepan with lid, large enough to contain all eggs, warm the olive oil on medium-high heat an sautee onion until they start becoming golden. Add crushed tomatoes, season with salt, lower the heat to medium and cook (covered) for about 10 minutes.

Lower heat to medium-low. Add peas and stir, then add eggs cut side down. After 5 minutes, turn them upside down and cook for 5 more minutes.

Serve immediately.

This recipe serves 4

- It's vegetarian, lactose and gluten free!!
- You can serve it with toasted ciabatta and a green salad and you'll have a complete meal!!

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