My brother created this recipe. It’s the family go-to recipe for breakfast on holidays and birthdays and…the morning after a wedding.
It’s quick, it’s easy, and it’s delizioso.
I make my own tomato sauce from scratch. It takes about 30 minutes, start-to-finish, and it is so good and so healthy. The recipe is on the slimmancooks.com website.
If you make your own sauce, and I strongly suggest you do, you can make the sauce, and then crack the eggs into it.
You’ll need a couple cups of sauce, either way.
Bufala mozzarella is made from the milk of water buffalos. Where are they keeping all these water buffalos? I’ve never seen one. How do you raise a herd of water buffalo? Milking water buffalo…you must have to go to a special school to learn how to do that.
Bufala mozzarella is pretty expensive, and real good, but necessary for this dish—you can use regular mozzarella. Save the bufala for a Caprese salad!
Use freshly-grated Parmigiano-Reggiano cheese. That stuff in the box tastes like kitty litter.
3 cups tomato sauce
1 ¼ cup freshly shredded mozzarella
¼ cup grated Parmigiano-Reggiano cheese
Salt and fresh cracked black pepper
HERE WE GO…
Put in the 3 cups of sauce.
When it starts bubbling, lower the heat to medium-low.
Break the eggs right into the sauce, but keep ‘em separated from each other.
Add salt and pepper.
Add a little shredded mozzarella on top of each egg.
Cover and cook for about 5 minutes, until the eggs are done.
Remove from heat.
Serve it up with crusty bread, to your crusty, trusty gang of banditos, and…