Eggs Inferno* Recipe

Inspired by Ever Andalo

Time45m

Serves2

soft-boiled eggs, slow-cooked san marzano tomatoes, caramelized onions, parmigiano reggiano, grilled focaccia

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Ingredients

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1
Prepare the Soft-Boiled Eggs
Bring a pot of water to a gentle boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled. Remove eggs and transfer them to an ice bath to stop the cooking process. Once cooled, peel the eggs and set aside.
2
Cook the San Marzano Tomatoes
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the San Marzano tomatoes, salt, and black pepper. Simmer for about 15-20 minutes until the sauce thickens. Stir occasionally.
3
Caramelize the Onions
In a skillet, heat the remaining olive oil over medium-low heat. Add the sliced onion and cook slowly, stirring frequently, until caramelized (about 15-20 minutes). Season with salt and black pepper.
4
Grill the Focaccia
While the tomatoes and onions are cooking, grill the focaccia slices on a grill pan until they are golden brown and crispy on both sides.
5
Assemble the Dish
On a serving plate, spoon the slow-cooked San Marzano tomatoes. Place the caramelized onions on top, followed by the soft-boiled eggs. Grate Parmigiano Reggiano cheese over the top and sprinkle with red pepper flakes if desired. Serve with grilled focaccia on the side.