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Appetizers: UOVA and FRITTATA

UOVA AFFOGATE COL POMODORO Poached Eggs with Tomato

Mail this recipe to a friend!	8 eggs 2 cloves garlic 1 lb. peeled tomatoes few basil leaves 1 medium-size onion	See Also:      Vegetables      Pomodoro di Pachino IGP      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Colli Lanuvini DOC      Gravina DOC      Soave DOC
	Sauté the onion and garlic, remove garlic when brown. Add the tomatoes and simmer for 15 mins. until you get a very light, fairly liquid tomato sauce. Add salt and pepper. Poach the eggs in 1 qt. boiling water and 3 tbs. vinegar. Cook for 3 mins. Remove from water with a pierced spoon and place in a serving platter. Spoon over the prepared tomato sauce, top with basil leaves and serve.

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