When poaching eggs never taste better in a delicious tomato sauce and top with freshly grated Parmigiano-Reggiano and Pecorino Romano, you think that you meet the ravioli! Get a loaf of crusty wholemeal bread and allow yourself a meal, ideal for brunch, lunch or dinner!
This recipe is slightly adapted The Staten Italy cookbook; Only the best classic block our Italian-American. As a New Yorker myself, I'm pretty picky about Italian food. These eggs were not good of this world! The book has a funny story with all receipts and flipped it will make your stomach growl!
Original influence me too, just cut back on the olive oil and place in the oven at the end, I have everything. On the stove The book proposes not wear white if you do (ha!)! A great, food simple, inexpensive, it is ready in about 25 minutes!
