Eggs Pizzaiola
When you poach eggs in a flavorful tomato sauce and top them with fresh grated Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever!
Foto: Skinnytaste
Bahan-bahan
- 1 ½ tsp olive oil
- 4 cloves garlic (chopped)
- ¼ tsp kosher salt
- ¼ tsp crushed red pepper
- fresh black pepper (to taste)
- 1 tbsp chopped fresh parsley
- ¼ cup reduced sodium chicken or vegetable broth
- 2 cups crushed tomatoes (I used Tuttorosso)
- 4 basil leaves (torn)
- 6 large eggs
- 4 tbsp shredded Parmigiano Reggiano
- 2 tbsp grated Pecorino Romano
Langkah-langkah
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In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
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Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
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Reduce heat, add the basil and simmer 5 minutes.
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Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
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Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
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Finish with the remainder of the cheese and drizzle with olive oil. Serve with crusty bread (optional)
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (8% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| olive oil | 1.5 tsp | - | - |
| garlic | 4 cloves | - | - |
| kosher salt | 0.25 tsp | - | - |
| crushed red pepper | 0.25 tsp | - | - |
| fresh black pepper | - | - | - |
| chopped fresh parsley | 1 tbsp | - | - |
| reduced sodium chicken or vegetable broth | 0.25 cup | - | - |
| crushed tomatoes | 2 cups | Rp 12.000/kg | Rp 2.400 |
| basil leaves | 4 | - | - |
| eggs | 6 large | - | - |
| shredded Parmigiano Reggiano | 4 tbsp | - | - |
| grated Pecorino Romano | 2 tbsp | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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