Looking for a quick meal? Learn how to make Uova alla Pizzaiola, a Super Easy and Tasty Recipe that is ready in just minutes and perfect for any dinner emergency! This dish showcases simple recipes for cooking at home, making it one of our favorite quick meals and easy dinner recipes. 🍽️
🍽️ Recipe Details
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 2 people
🛒 Ingredients
4 Very fresh eggs
4 slices Scamorza cheese (smoked or sweet) Or well-drained mozzarella
400 g Peeled tomatoes One standard can
1 clove Garlic
3 tablespoons Extra virgin olive oil (EVO)
1 teaspoon Dried oregano
Fine salt q.s.
Ground black pepper q.s.
🧑🍳 Step-by-Step Instructions
1. Preparing the Sauce (Sugo)
In a non-stick pan (with a wide base and a lid), pour the extra virgin olive oil and add the whole or finely chopped clove of garlic (depending on preference).
Sauté the garlic over medium-low heat until golden. If you used the whole clove, you can remove it before proceeding.
Add the peeled tomatoes. Crush them coarsely with the tines of a fork directly in the pan to break up the pieces.
2. Cooking and Seasoning the Sauce
Season the sauce with a generous pinch of salt, a dusting of black pepper, and the dried oregano.
Stir well, reduce the heat to minimum, cover with the lid, and let it cook for about 15-20 minutes. The sauce should reduce and become flavorful.
3. Adding the Eggs and Scamorza
Once the sauce is ready and thick, delicately create four small indentations (hollows) in the sauce with the back of a spoon, spacing them apart.
Break the eggs, one at a time, and gently slide them into each indentation.
Lightly salt the white part of the eggs.
Place a slice of Scamorza cheese on each egg, over the egg white but avoiding the yolk.
4. The Finish
Cover the pan again with the lid and cook over very low heat for about 7-8 minutes.
The dish is ready when the egg white is completely set and the Scamorza has melted, forming a delicious crust. The yolk should remain soft (à la coque).
Serve the Eggs Pizzaiola immediately, perhaps with a fresh basil leaf and a drizzle of raw olive oil.
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