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Eggs in a Tomato and Mushroom Sauce
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
Published 1995
This is a speciality of the peasant cuisine of Venezia Giulia. It is generally considered not to be the sort of dish to serve to a special guest – which is a shame as the flavour is so delicious, especially when the wild mushroom season is at its peak in the autumn.
Ingredients
8 - salt and pepper
a handful
Method
Place the eggs in a pan of cold water, bring to the boil and cook for 6 minutes. Remove from the heat, dip in cold water and remove the shells. Cut them in half lengthways, sprinkle with salt and pepper and then with the parsley.
Fry the oil, butter and garlic together for a minute in a wide pan. Add the mushrooms and the tomatoes, stir and cook for 10 minutes. Arrange the eggs, cut sid