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Порций: 6
Ингредиенты
- 2 T olive oil
- 1 small onion, finely chopped
- 1 sprig parsley, left whole, plus 1 sprig, finely chopped
- 6 mint leaves, minced
- 1 clv garlic, lightly crushed
- 1/4 cup red wine vinegar
- 1 (16-ounce) can san marzano tomatoes, crushed by hand
- 3 basil leaves, cut into thin strips crosswise
- 8 large eggs
- 4 heaping spoonfuls of ricotta cheese
- 8 T grated parmesan cheese, plus more for serving
- salt and pepper, to taste
View Full Recipe at Sippity Sup-Serious Fun Food
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 156 | 61% |
| Total Fat 17.41g | 22% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 314mg | 105% |
| Sodium 221mg | 9% |
| Potassium 211mg | 6% |
| Total Carbs 5.17g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.22g | 1% |
| Protein 18.79g | 30% |
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t's%20an%20eggs-as-meat%20main%20course%20simmered%20in%20tomato%20sauce.%20My%20version%20has%20ricotta%20cheese.%20But%20that%20is%20simply%20a%20flourish%20and%20not%20necessary.%20Because%20this%20meal%20represents%20cooking%20at%20its%20must%20elemental.%20It%20may%20have%20its%20roots%20in%20the%20Mediterranean%20where%20you%20might%20also%20see%20it%20served%20over%20pasta.%20But%20there%20is%20a%20beloved%20Middle-Eastern%20version%20called%20shakshuka,%20and%20in%20India%20they%20serve%20it%20with%20chapatti%20or%20other%20bread%20for%20dipping.%3C/p%3E%3Cp%3ESo%20the%20next%20time%20I%20see%20an%20egg%20consumption%20chart%20I%20expect%20to%20see%20a%20slight%20tick%20upwards.%20Because%20I%20just%20know%20you%20are%20gonna%20have%20eggs%20for%20dinner%20very%20soon!%3C/p%3E%3Cp%3EInspired%20by%20Mario%20Batali%3C/p%3E%3Cp%3EPreheat%20oven%20to%20350%20degrees%20F.%20In%20a%2010%20to%2012-inch%20saute%20pan,%20heat%20the%20olive%20oil%20over%20medium%20heat.%20Add%20the%20onion,%201%20sprig%20parsley,%20mint,%20and%20garlic.%20Cook,%20stirring,%20until%20the%20onion%20starts%20to%20soften,%20about%205%20minutes.%20Add%20the%20vinegar%20and%20allow%20it%20to%20evaporate%20completely.%3C/p%3E%3Cp%3EAdd%20the%20tomatoes%20and%20their%20juices.%20Bring%20to%20a%20boil%20over%20medium-high%20heat%20and%20cook%20until%20slightly%20reduced,%20about%2015%20minutes.%20Remove%20the%20garlic%20and%20parsley%20and%20discard.%3C/p%3E%3Cp%3EAdd%20the%20remaining%20parsley%20and%20the%20basil%20to%20the%20sauce%20and%20stir%20in.%20Season%20the%20sauce%20with%20salt%20and%20pepper%20then%20divide%20it%20among%204%20low%20oven-proof%20bowls,%20reserving%201%20cup.%20Crack%202%20eggs%20into%20each%20bowl.%20Dollop%20a%20heaping%20spoonful%20of%20ricotta%20next%20to%20the%20eggs.%20Then%20top%20with%20a%20bit%20more%20of%20the%20reserved%20sauce%20and%202%20tablespoons%20Parmesan.%20Bake%20until%20egg%20whites%20are%20just%20opaque%20(yolks%20should%20still%20be%20soft%20but%20to%20taste%20is%20fine),%2024%20to%2028%20minutes,%20rotating%20sheet%20halfway%20through.%3C/p%3E%3Cp%3EGive%20it%20a%20good%20grind%20of%20black%20pepper%20and%20a%20sprinkle%20of%20the%20remaining%20Parmesan%20cheese.%20Serve%20hot%20with%20grilled%20bread%20or%20pasta.%3C/p%3E%3Cp%3ESERIOUS%20FUN%20FOOD%3C/p%3E%3Cp%3EGreg%20Henry%3C/p%3E%3Cp%3ESippity%20Sup%3C/p%3E){kind=link}