4 eggs
1 1/3 cup Italian San Marzano tomatoes, crushed or strained or chopped
1/4 cup onion, thinly sliced
1 tbsp Italian capers, packed in salt and rinsed
1 tbsp celery, thinly sliced
1 tbsp parsley, freshly chopped
1 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 heat an sautee onion and celery until they become soft. Add tomatoes, season with salt, if necessary, stir in capers and parsley; lower the heat and simmer for about 10 minutes.
Add eggs cut side down. After 2-3 minutes, turn them upside down and cook for 2-3 more minutes, just enough to absorb flavor.
Serve immediately.
This recipe serves 2
- 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!!
- It can be prepared in advance and warmed up or also taken to a picnic and eaten at room temperature.
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