Liturgical Year : Recipes : Eggs in Tomato Sauce

Catholic Recipe: Eggs in Tomato Sauce

INGREDIENTS

1/4 cup butter
1 garlic clove
1/4 cup minced parsley
1 teaspoon basil leaves
1 can (6-ounces)
tomato paste
1 3/4 cups water
1 teaspoon pepper
salt
8 hard-cooked eggs

Details

Serves: 4

Prep Time: 30 minutes

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 11+

Origin: Italy

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Food Categories (2)

Feasts (0)

Also Called: Salsa di Pomodoro e Uova

DIRECTIONS

Heat butter in skillet. Brown garlic; remove. Add parsley, basil; cook 2 minutes. Add tomato paste and water. Simmer 10 minutes. Season. Drop eggs in sauce just 5 minutes before serving; heat. Remove eggs, slice, arrange on plates. Spoon sauce over eggs. Garnish with parsley. Yield, 4 servings