Italian Eggs

As I was refiling emails last night, I came across a recipe idea for Italian eggs. I have this love affair with eggs cooked in sauces and salsas. It started with my brother and has grown as I've experimented over the last year.

This morning, I decided to play with this idea again. Given that I have fresh slow-roasted heirloom tomato sauce, I decided to add Genoa salami and see what we get. This recipe was prepared on stovetop and I am still learning how long you need to cook the egg. Today, it turned out medium. I, personally, prefer a runny yolk, but this was still very tasty.

Italian Egg

• 1/2 cup slow roasted heirloom tomato sauce* (http://csafoodie.blogspot.com/2012/08/italian-eggs.html)
• 2 thin slices Genoa salami
• 1 large egg*

Cut salami into thin strips. Heat a small skillet sprayed with cooking spray over medium heat. Cook salami until translucent.  Add sauce and heat, stirring, until warmed through. Reduce heat to low. Make a hole in the center of the sauce with a spoon. Crack egg onto a small plate. Then carefully pour egg into depression so that the yolk and most of the egg are in the hole (some whites may escape). Cover and 4-6 minutes (for medium egg use 6 min), or to desired doneness.













 

*CSA ingredients