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eggs in purgatory
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Lorenzo Ravioli
@lorenzoravioli- Ingredients
- Recipe
- Eggs8 unit(s)
- Peeled Tomatoes680 g
- Chopped Onions2 unit(s)
- Bay leaves2 unit(s)
- Olive oil100 ml
- Basil leaves20 unit(s)
- Pistachio100 g
- Grated Parmesan Cheese150 g
- Italian Loaf Bread1 unit(s)
- Garlic Clove1 unit(s)
- In a wide, low pan, sauté the onion and bay leaves using half the oil. Let it perfume and cool. Then add the peeled tomatoes until they break down and become a thick and tasty sauce. Season with salt and pepper to taste. Reserve.
- With the help of a *processor*, crush the basil, the other half of the oil and the pistachios. Whisk gently, gradually adding Parmesan. Pesto ready, book.
- Cut the slices of Italian bread and pass the raw garlic on one side only. Pass these slices in the skillet until fragrant and golden. Then top each one with the pistachio pesto.
- With the sauce ready, place the eggs over the sauce, leave them until they are cooked.
- Finally, place the toast around it and serve it hot. This family dish is going to be a show!💥
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