Huevos napolitanos

Serves 1
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Directions

  1. 1Cut one tomato into quarters (half and half).
  2. 2Cut one tomato into quarters (half and half).
  3. 3Cut one tomato into quarters (half and half).
  4. 4Cut one purple or white onion the same way as the tomato. Make the pieces small for faster cooking.
  5. 5Cut one purple or white onion the same way as the tomato. Make the pieces small for faster cooking.
  6. 6Cut one purple or white onion the same way as the tomato. Make the pieces small for faster cooking.
  7. 7Peel five cloves of garlic.
  8. 8Peel five cloves of garlic.
  9. 9Peel five cloves of garlic.
  10. 10Sauté the cut vegetables (tomato, onion, garlic) in a frying pan over medium-low heat with a little oil for 5 to 7 minutes.
  11. 11Sauté the cut vegetables (tomato, onion, garlic) in a frying pan over medium-low heat with a little oil for 5 to 7 minutes.
  12. 12Sauté the cut vegetables (tomato, onion, garlic) in a frying pan over medium-low heat with a little oil for 5 to 7 minutes.
  13. 13Cover the pan and prepare some basil leaves.
  14. 14Cover the pan and prepare some basil leaves.
  15. 15Cover the pan and prepare some basil leaves.
  16. 16Add a splash of water, wine, or chicken broth to the sautéed vegetables.
  17. 17Add a splash of water, wine, or chicken broth to the sautéed vegetables.
  18. 18Add a splash of water, wine, or chicken broth to the sautéed vegetables.
  19. 19Once the tomato skin begins to detach and the vegetables are soft, transfer them to a blender.
  20. 20Once the tomato skin begins to detach and the vegetables are soft, transfer them to a blender.
  21. 21Once the tomato skin begins to detach and the vegetables are soft, transfer them to a blender.
  22. 22Add the basil leaves to the blender.
  23. 23Add the basil leaves to the blender.
  24. 24Add the basil leaves to the blender.
  25. 25Blend with a little more water, then add paprika, two tablespoons of tomato paste or tomato sauce, salt, and a pinch of sugar.
  26. 26Blend with a little more water, then add paprika, two tablespoons of tomato paste or tomato sauce, salt, and a pinch of sugar.
  27. 27Blend with a little more water, then add paprika, two tablespoons of tomato paste or tomato sauce, salt, and a pinch of sugar.
  28. 28Take an iron skillet and add two tablespoons of the prepared sauce to the bottom.
  29. 29Take an iron skillet and add two tablespoons of the prepared sauce to the bottom.
  30. 30Take an iron skillet and add two tablespoons of the prepared sauce to the bottom.
  31. 31Carefully add two eggs into the sauce in the skillet.
  32. 32Carefully add two eggs into the sauce in the skillet.
  33. 33Carefully add two eggs into the sauce in the skillet.
  34. 34Add oregano.
  35. 35Add oregano.
  36. 36Add oregano.
  37. 37Cover and cook over medium-low heat for 8 to 10 minutes.
  38. 38Cover and cook over medium-low heat for 8 to 10 minutes.
  39. 39Cover and cook over medium-low heat for 8 to 10 minutes.
  40. 40Serve the Neapolitan eggs with bread and Parmesan cheese.
  41. 41Serve the Neapolitan eggs with bread and Parmesan cheese.
  42. 42Serve the Neapolitan eggs with bread and Parmesan cheese.

Ingredients

  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 1 purple or white onion
  • 1 purple or white onion
  • 1 purple or white onion
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • a little oil
  • a little oil
  • a little oil
  • some basil leaves
  • some basil leaves
  • some basil leaves
  • a splash water, wine or chicken broth
  • a splash water, wine or chicken broth
  • a splash water, wine or chicken broth
  • paprika
  • paprika
  • paprika
  • 2 tablespoons tomato paste or tomato sauce
  • 2 tablespoons tomato paste or tomato sauce
  • 2 tablespoons tomato paste or tomato sauce
  • salt
  • salt
  • salt
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • oregano
  • oregano
  • oregano
  • bread
  • bread
  • bread
  • parmesan cheese
  • parmesan cheese
  • parmesan cheese

Equipment

cutting boardfrying panblenderiron skillet

Tips

  • The smaller the onion and tomato are cut, the faster they will cook.
  • The sauce can be saved for lasagna.
  • Keep the sauce well covered.