Tomatoes with Egg

Finely slice the medium onion and slice the garlic. Prepare the tomatoes, removing the seeds and chopping them into evenly sized pieces so they cook evenly. Keep the basil leaves and eggs handy, which should be gently dipped into the sauce without breaking the yolks.

Pour the dressing provided for the soffritto in one skillet Add the sliced ​​onion and garlic. Sauté over medium heat, stirring carefully, until the onion is soft and slightly translucent and the garlic releases its aroma without darkening. Avoid over-browning, which will make the flavors bitter.

Add the deseeded and chopped tomatoes, then add the fresh basil. Stir to distribute the aromas and bring to a boil. the mixture Cook over medium heat until the tomatoes are soft, the excess liquid has reduced, and the sauce is thick and evenly blended.

Salt Add the cooked tomato sauce and stir gently to distribute the flavor. Check the consistency before adding the eggs: the sauce should be thick enough to hold the eggs, but still moist and warm. Maintain a steady simmer, keeping it at a gentle, gentle simmer.

Break the eggs one at a time and gently immerse them in the hot sauce, distributing them in the skillet without overlapping them. Proceed carefully to keep the yolks intact. Let them egg whites come into contact with the tomato and gradually thicken, without mixing the dressing over the eggs.

Cook for a few more minutes, checking the consistency of the egg whites. Remove the skillet Remove from heat when they are set and opaque, while the yolks retain a soft, creamy consistency in the center. Avoid overcooking: the residual heat will continue to firm the eggs slightly.

Divide the tomatoes and egg among the plates, taking care not to break the yolks. Finish each serving with a sprinkling of dry ricotta mustia, which adds flavor and a dry note to the smooth sauce. Serve immediately, while the sauce is still hot and the yolks maintain the desired consistency.