Occhio di Bue (Bull's Eye)
Author: Villa Cappelli
Recipe type: Entree
- Tomato Puree
- Villa Cappelli Spaghettata
- Add tomato puree and spaghettata to a large sauce pan, about two tablespoons to one large can. Add more spaghettata if you want it extra spicy. 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!
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