Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tomato sugo
To poach the eggs
Serve
How it's done
Tomato sugo
Heat ½ tbsp of oil from the anchovy fillets in a pan. Add the onion, garlic and celery, sauté for approx. 3 mins. Pour in the wine, season, cover and simmer for approx. 5 mins. Add the tomatoes and oregano with the anchovy fillets and the remainder of the oil, cover and simmer for approx. 20 mins. Remove the sprig of oregano.
To poach the eggs
Bring the water and vinegar to the boil in a pan. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach at just below the boil for approx. 4 mins. Remove the eggs with a slotted spoon, drain.
Serve
Layer 3 pane carasau (Sardinian flatbread) with the tomato sauce on each plate, finish with a layer of sauce. Sprinkle with the pecorino, top with the eggs. Garnish with the oregano.
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