Tuesday, January 18, 2011

uovo al piatto con pomodoro

Taking a momentary break from Amsterdam... but not to worry, I shall return tomorrow. (Or rather it will return to me. I will spend tomorrow trying to brave the newly-frozen "lakes" that are now covering the city after a day of freezing rain.)

Besides international travel, the other thing that I have not been able to keep my camera away for is cooking. I adore cooking. I adore food. I adore taking pictures of food I've cooked. So I may occasionally intersperse some mouth-watering shots. And recipes?

Why not.

Who says a (lapsing) photography blog can't also include photos of food, and directions for how to make said food?

So, I introduce you to:

Uovo al piatto con pomodori

Serving Size: 3


4 tbsp olive oil
1 onion, small, finely chopped
1 lb tomatoes, peeled, seeded, chopped
2 tbsp basil, chopped
6 eggs


1. Heat oven to 375 degrees F.

2. Heat oil in shallow, ovenproof dish. Add onion, cook to golden. Add tomatoes, cook 5-10 minutes or until very soft. Stir in basil.

3. Break eggs one at a time into layer on top of tomatoes. Season with salt and pepper.

4. Dot with butter if desired. Sprinkle with cheese.

5. Bake 7-10 minutes or until whites are set and yolks are still soft. (Cheese will not be browned.)

6. Garnish with basil.

Works great in individual ramekins, but adjust amount as necessary.

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