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Chef Gianluca Deiana Abis: Uova al Tegamino con salsa al pomodoro

Prep. time: 15 minutes

Cook Time: 30 minutes

Difficulty: 2 out of 5

Serve: 4


4 large eggs

1 teaspoon of clarified butter per egg

oregano qb

salt qb

black pepper qb

hot red pepper qb

thyme qb

rosemary qb

2 cups of tomato sauce


Heat the tomato sauce in a large nonstick skillet over medium heat. Make four hollowed-out spaces. First place in this space peace of butter then put one egg in each space. Cover and cook until eggs are done they way you like them. Place eggs and sauce on plates, sprinkle with Parmesan cheese, salt, fresh ground pepper, and chopped parsley and serve.

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