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rancher eggs


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Tempo de preparo

30 min(s)


4 servings

Téia Lofrano

  • Ingredients
  • Recipe
  • Extra Virgin Olive Oil to taste
  • Pepperoni sausage cut into slices2 unit(s)
  • Minced red onion1 unit(s)
  • Squeezed garlic3 unit(s)
  • Seedless Italian Tomatoes, Chopped5 unit(s)
  • Water250 ml
  • Tomato Extract1 tablespoon
  • Eggs4 unit(s)
  • Blonde to taste
  • salt to taste
  • Black pepper to taste
  • Parsley to taste
  1. Heat 4 tablespoons of olive oil in a high skillet and brown the pepperoni.
  2. In the fat that it releases, sauté the onion for 2 minutes. Add the garlic and leave for another 1 minute.
  3. Add the tomatoes, water, tomato paste. Season with salt, pepper to taste and bay leaf. Cover the pan, and let the sauce simmer for 15 min.
  4. Open the lid, break 4 eggs carefully, cover again and let the eggs cook for 4 min if you like the soft yolk or 6 min for the hard yolk.
  5. Finish with parsley.

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