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Uova Al Pomodoro's picture
  Tomato sauce 1 Cup (16 tbs)
  White wine 4 Ounce
  Anchovy fillets 4 , chopped
  Butter 4 Tablespoon
  Parsley 1 Tablespoon, chopped
  Pepper 1 Pinch
  Eggs 8

Heat the tomato sauce in a frying pan and add the wine, anchovies, butter, parsley and pepper.
When the sauce starts to bubble, break the eggs into the liquid very gently, and arrange them so that they don't touch one another.
Cover the pan and simmer for 5 minutes, or until the whites are firm.
Remove eggs and place on slices of thin toast, then pour the sauce on top and serve immediately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1228 Calories from Fat 807

% Daily Value*

Total Fat 91 g139.4%

Saturated Fat 43.3 g216.5%

Trans Fat 0 g

Cholesterol 1833.5 mg611.2%

Sodium 1544.1 mg64.3%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4.1 g16.5%

Sugars 16.9 g

Protein 58 g115.4%

Vitamin A 119.8% Vitamin C 85.7%

Calcium 33.3% Iron 57.9%

*Based on a 2000 Calorie diet

Uova Al Pomodoro Recipe