My boyfriend often told me about the “eggs to the Spanish.” In her family it is a dish that is often prepared and that he loves very much. So I decided to let me explain the process and try to cook it. Try it and tell me what you think!
½ bottle of La Rustica (or 200 g of tomato sauce)
10 cherry tomatoes
150 ml of ruby port
extra virgin olive oil
In a pan pour a little oil. Cover the bottom of the pan with the onions cut into rounds. Brown them over high heat.
Add the tomatoes coarsely chopped creating a more or less even layer. Then add the passata and salt.
When the tomato was dented and the sauce curdles add eggs keeping the yolk intact. I would recommend you first add the egg white and then the egg yolk.
Salting the eggs and pull with the port on a high flame. Soften and serve hot.