ItalianRoman
Eggs with Cauliflower
by Casa Pappagallo · 705K subscribers on YouTube
A quick and flavorful dish of eggs cooked in a spicy tomato-cauliflower sauce, gratinated with cheese.
- Difficulty
- easy
Ingredients
12 items- Olive Oilextra virgin
- 2 pcsGarliccloves
- 4 pcsAnchoviesfillets
- 200 gPeeled Tomatoes
- 500 gCauliflower
- 4 pcsEgg
- Chili Pepperchili flakes, to taste
- 100 gAsiagoor other cheese of choice
- 100 gEmmental
- Parmigianograted, to taste
- Saltto taste
- Pepperto taste
Method
- Boil the cauliflower in salted water for 10-12 minutes until tender.
- In a cast-iron skillet or pan, heat olive oil. Add garlic and anchovy fillets; cook until anchovies melt.
- Add the crushed tomatoes and chili flakes. Cook for a minute.
- Add the boiled cauliflower and a splash of cooking water. Season with salt. Simmer until slightly thickened.
- Make small wells in the sauce. Crack the eggs, separating whites and yolks. First, add only the egg whites into the wells.
- Cover the pan and cook until whites are set (about 3-4 minutes).
- Uncover, place the egg yolks on top of each white. Sprinkle with Parmesan cheese, salt, and pepper.
- Cover again for 30 seconds to 1 minute if you prefer the yolks set, or leave them runny. Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
