Uova Affogate Col Pomodoro – Poached Eggs with Tomato


Eight eggs
Two cloves garlic
1 lb. peeled tomatoes
few basil leaves
One medium-size onion

How to make the Uova Affogate Col Pomodoro – Poached Eggs with Tomato

Saute the onion and garlic; remove garlic when brown. Add the tomatoes and simmer for 15 min. until you get a very light, reasonably liquid tomato sauce. Add salt and pepper. Poach the eggs in 1 qt. boiling water and three tbs. vinegar. Cook for 3 min.

Remove from water with a pierced spoon and place in a serving platter. Spoon over the prepared tomato sauce, top with basil leaves, and serve.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.