Traditionally this sauce is made a day or two before you eat it to allow the flavours to marinade. It’s generally served with pasta and any leftover sauce would be used for eggs the next day.
Dan’s Italian Eggs
- 2 tbsp olive oil
- 1 small to medium onion finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 tin chopped tomatoes
- 300 ml passata
- 3 tbsp tomato purée
- Himalayan Pink salt and freshly ground black pepper to taste
- Heat the olive oil in a pan on a medium heat before adding the onion and garlic, stirring and cooking for about 5 minutes until the onions soften.
- Add the tinned tomatoes, passata, tomato purée and mix together, then add the salt and pepper.
- Stir again, then bring to a simmer and cook for 15 minutes or so, stirring occasionally. The longer the sauce cooks, the better as it develops more flavour that way. If the sauce dries out, add a little water and stir. Taste at this point, and add a little more salt/pepper if you think it’s necessary. Tasting at this point is
key, your tongue won’t lie!
- Add the desired amount of sauce to cover the base of a small to medium frying pan and warm the sauce on a low heat.
- Make small wells in the sauce and crack the desired amount of eggs into the sauce. Don’t break the yolk.
- Poach the egg in the sauce and carefully spoon the hot sauce on top of the egg. This helps to cook the yolk at the same time as the egg white is being cooked