The identify of this dish, “in Funghetto,” comes from how hardboiled eggs are cooked in the same solution to mushrooms, or “funghi.” This can be a easy solution to elevate hardboiled eggs from a snack right into a scrumptious, filling dish.
Italian Hardboiled Eggs in Tomato Sauce | Uova in Funghetto
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For this recipe, you will have:
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2 tablespoons (30 g) extra-virgin olive oil, plus further for drizzling
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¼ massive white onion, diced
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1 ¾ cups (420 ml) tomato puree
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3 to five hardboiled eggs, peeled and reduce in half
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1 tablespoon (3.5 g) chopped parsley
In a big pan, warmth the olive oil, onion and garlic clove over medium warmth. Sauté till the onion is tender and barely translucent—about 2 to three minutes. Add the tomato puree, and a sprinkle of salt and pepper to style.
Decrease the warmth to medium/low, carry the sauce to a really light simmer, and let it prepare dinner for quarter-hour. Add extra salt to style, if mandatory. Take away and discard the garlic clove. Lay the hardboiled egg halves into the sauce with the yolk facet up. Spoon a number of the sauce over the tops of the eggs and sprinkle them with the chopped parsley.
Let the sauce simmer for an additional minute. Serve the eggs with loads of sauce and topped with a drizzle of olive oil.
