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Uova al pomodoro e basilico

Oil Type

Extra Virgin Olive Oil

This comes straight from the heart of Italy. A quick and tasty egg and tomato recipe that comes with all your favourite light and easy flavours- basil, salt and Just Drizzle! Not only is this a super healthy breakfast dish, it's extremely easy to make and perfectly suited to the Indian palette!

Ingredients

  • 12 fresh eggs
  • 1/2 kg chopped tomato
  • 12 fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • Salt to taste.

Method

  • This is a quick recipe, but a very tasty one in the great Apulian country tradition, where the quality of the ingredients, the speed of cooking and the flavours all complement each other perfectly.Heat the oil in a large non-stick frying pan. Add the chopped tomatoes and some salt, and reduce the sauce a little. Add the hand-shredded basil leaves and blend in well to flavour the tomatoes. Break the eggs and put in groups of 3 in each of the four corners; add a pinch of salt to the eggs alone and cover for a few minutes until the egg whites have cooked. Serve in the four plates, making sure not to break the eggs and garnishing with the basil-flavoured tomato sauce.

Video Recipe

This comes straight from the heart of Italy. A quick and tasty egg and tomato recipe that comes with all your favourite light and easy flavours- basil, salt and Just Drizzle! Not only is this a super healthy breakfast dish, it's extremely easy to make and perfectly suited to the Indian palette!

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