Name: Hearty Italian Egg Curry alla Marinara with Classic Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 large eggs; 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon sugar; Salt and black pepper, to taste; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley; Crusty Italian bread or cooked polenta, for serving

From craving to table

Instructions

1
Place the eggs in a pot and cover with water. Bring to a boil, then simmer for 10 minutes. Transfer eggs to an ice bath, peel, and set aside.
2
While eggs cook, heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté until soft, about 5 minutes.
3
Stir in garlic and sauté for 1 minute until fragrant.
4
Add crushed tomatoes, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5
Slice the peeled eggs in half and gently nestle them into the sauce, cut side up. Simmer for another 5 minutes to heat through.
6
Sprinkle with Parmesan cheese and chopped parsley. Serve hot with crusty Italian bread or over polenta.

Hearty Italian Egg Curry alla Marinara with Classic Herbs

Instructions

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