Uova “Cunzati” alla Siciliana (Hard-Boiled Eggs in Tomato & Cheese)
This is a super quick, yummy and cheap main course that everyone in the family is going to love.
It is a traditional peasant dish from Sicily and perfect for what in Italy we refer to as “fare la scarpetta” - a phrase that’s close to the heart of pretty much every Italian (with the exception of few). Meaning literally “make the little shoe,” it refers to the small piece of bread used to mop up the sauce on your plate.
These are so very simple to prepare, so let’s get to it!
Ingredients (for 3)
3 hard boiled eggs, sliced in half lengthwise
300g tomato passata
1 tbsp capers
2 tbsp extra virgin olive oil
3 slices of provolone cheese, about 1 cm thick (alternatively, you can use halloumi slices for this)
Salt and pepper to taste
Place a wide pan on medium heat and add the evo oil. When it’s hot (but not smoking!!), add the tomato passata, capers and season with salt and pepper.
Cook the sauce for 3-4 minutes on medium-low, then place the slices of cheese in the sauce, making sure to space them out so they don’t touch each other. Top each slice with the 2 halves of egg. Cook for another 30 seconds, or just until the cheese starts to melt, but not quite.
Serve with bread.
Word of the Day
(eggs, pronounced uò·va)