Occhio di Bue (Bull's Eye) – Villa Cappelli
Villa Cappelli
  • My Account
  • Oil
  • Spices
  • Hot & Spicy
  • Antipasti
  • Conserves
  • Gifts
  • Our Story ▾
    • Our Story
    • Reviews
    • FAQ
    • Contact Us
  • Blog/Recipes/Podcast
  • Stay at the Villa
  • Menu
  • Cart
  • Oil
  • Spices
  • Hot & Spicy
  • Antipasti
  • Conserves
  • Gifts
  • Our Story
    • Our Story
    • Reviews
    • FAQ
    • Contact Us
  • Blog/Recipes/Podcast
  • Stay at the Villa
  • My Account
« Prev | Next »
< La Dolce Villa
April 09, 2014

#NSNG › Recipes › Spaghettata ›


Tweet

Recent Articles

  • By Villa Cappelli on 2014-12-03
  • THE LIQUID-GOLD RUSH OF 2014!
  • Puglia Olives
  • Destination Wedding Time at Villa Cappell
  • Top 5 health benefits of extra virgin olive oil

Occhio di Bue (Bull's Eye)




These eggs in spicy tomato sauce are so easy anyone can make them. Perfect for a light lunch or dinner, this recipe makes enough sauce for 8 eggs

Add large can, 28 oz. of tomato puree to a large sauce pan.  Add in two tablespoons of Villa Cappelli Spaghettata.  Let the sauce come to a boil and cook down a bit to thicken up, probably no more than 6-8 minutes.  Then slowly add your eggs one at a time to the sauce. The eggs should sink into the sauce a bit so they actually poach in the tomato sauce.  

When all the egg whites are white and cooked through you are done. Use a spoon to gently lift the eggs and as much sauce as you can from the pan onto your plate.  Spoon out a little extra sauce as well for each plate.  

Make sure you have a good spoon or piece of bread to get every last drop of sauce!


Join us

Sign up to get the latest on sales, new releases and more …

Website Policies
  • Privacy Policy
  • Terms and Conditions
  • Data Protection Policy
  • IT Security Policy
Follow us

© 2023 Villa Cappelli