Ingredients
-
1 1/2
-
4
-
1/4
-
1/4
-
-
1
-
1/4
-
2
-
4
-
6
-
4
-
2
-
-
-
Directions
I didnt sway too much from the original, simply cut back on the olive oil and rather than finishing it in the oven, I did the whole thing on the stove. The book suggests not to wear white when you make them (ha!)! Such a great, simple, inexpensive meal thats ready in about 25 minutes!
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Steps
|
1
Done
|
Add the Salt, Black Pepper, Red Pepper Flakes, and Parsley and Stiradd the Tomatoes, Chicken Broth and Bring to a Boil |
|
2
Done
|
Reduce Heat, Add the Basil and Simmer 5 Minutes. |
|
3
Done
|
Gently Drop in the Eggs Keeping the Yolks in Tact, Top With 2 Tbsp of the Parmigiano Reggiano and 1 Tbsp of the Pecorino Romano. |
|
4
Done
|
Cover and Simmer on Medium-Low 10 to 15 Minutes, or Until the Eggs Whites Are Cooked Through and No Longer Runny. |
|
5
Done
|
Finish With the Remainder of the Cheese and Drizzle With Olive Oil. serve With Crusty Bread (optional) |
