Uova in Brodetto – Eggs in Tomato Sauce

Posted on Nov 14 2014 - 11:28am by Marianne

I really love the flavours this dish has. If you keep the eggs a little runny it makes the taste even better.

Uova in Brodetto - Eggs in Tomato Sauce
Serves 2
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  1. 2 Tbls ghee
  2. 1 onion, chopped finely
  3. 1 sprig parsley
  4. 1 clove garlic, crushed
  5. 1 400g can peeled tomatoes and their juice (compliant for whole30)
  6. 3 fresh basil leaves
  7. 1 tsp italian herbs
  8. 4 large eggs
  1. In a medium fry pan, heat the ghee over medium heat. Add the onion, 1 sprig parsley and garlic.
  2. Cook, stirring, until the onion starts to soften, about 5 minutes.
  3. Add the tomatoes and their juices plus seasoning. Crush the whole tomatoes with a wooden spoon. Bring to a boil over medium-high heat and cook until slightly reduced, about 15 minutes.
  4. Add the basil to the sauce and stir in.
  5. Gently break the eggs into the sauce, cover and simmer for 5 minutes. Sprinkle the italian herbs on top of the sauce and eggs. Remove the fry pan from the heat and serves eggs with some of the sauce.
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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