Pizzamaker eggs (uova alla pizzaiola)
There are SO many wonderful Italian food blogs out there — in English AND Italian. We recently came across this lovely post by Il cucchiaino di Milù and we couldn’t resist writing a post about uova alla pizzaiola, “pizzamaker eggs.”
Image via Il cucchiaino di Milù.
Will all of the fuss over 30 minute meals and otherwise quick dishes for weeknight preparation, we thought it only fair to shed light on the conveniences of la cucina italiana. This can be done with ingredients that you probably have on hand and it’s as home made and wholesome as it is satisfying.
One of the quickest and most satisfying dinners one can prepare is Uova alla Pizzaiola. Italians do not eat eggs for breakfast, it is a protein and strictly reserved for dinner, and sometimes even lunch.
Here’s what you do:
Generously coat the bottom of a skillet with olive oil and brown a couple of cracked cloves of garlic in it.
Take a large can of diced tomatoes, or any leftover marinara-type sauce that you have and place it in the oil. Sprinkle in a little oregano if you like. Let this simmer away for about 15 minutes, or until the flavor deepens.
Make little wells in the sauce for how ever many eggs you wish to cook (for a large can of tomatoes, we recommend about 4 eggs) and crack the eggs right into the pan.
Cook until the whites are just set and the yolks are still runny.
Plate the eggs with a little bit of sauce and serve with a salad and bread.
Dinner is served!