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Uova in Brodetto




Source of Recipe


Mario Batali


List of Ingredients




1/4 cup light red wine or white wine

2 tablespoons extra-virgin olive oil

1 onion, coarsely chopped

1 whole sprig parsley, plus 1 sprig, chopped

1 garlic clove, smashed

1 tablespoon white wine vinegar

1 16-ounce can tomatoes, chopped

3 basil leaves, finely chopped

6 eggs

Recipe



In a 10-inch skillet, heat the oil over medium heat.

• Add the onion, 1 sprig of parsley and the garlic and cook, stirring, until the onion softens, about 5 minutes.

• Add the vinegar and let it evaporate completely.

• Add the tomatoes and their juices and bring to a boil over medium heat.

• Cook until slightly reduced, about 10 minutes. Remove the garlic and the parsley sprig.

• Add the chopped parsley and basil to the sauce. Break the eggs into the sauce, cover and simmer for 5 minutes. Remove from the heat, let sit for 5 minutes, then serve.

erves 6.