Poached Eggs Sicilian-Style

Ova rutti all’aqua

Preparation info
  • Serves


    • Difficulty


Appears in
Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

  • About

Since eggs are not eaten for breakfast, this was a favorite Saturday lunch dish that my father, Felice, would often make. Accompanied with a good piece of crusty bread, or even day old bread dipped in the broth, it was our soul food.


  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, chopped
  • 1


Heat the olive oil in a small frying pan. Add the garlic and fry until it begins to color. Quickly add the parsley, stir, add cups water, and salt and pepper. Bring to the boil, carefully break the eggs into the water, and cook to desired doneness. My father always made it with runny yolks, which wo