Amatriciana sauce on eggs. Recipe courtesy of Debi Mazar and Gabriele Corcos. Amatriciana is a spicy red sauce named for the Italian town of Amatrice. Debate rages over the correct way to make a classic Roman amatriciana sauce of cured pork and tomatoes.
We've also swapped out the traditional guanciale for pancetta (use whichever one you've got on hand). We know it's sometimes blasphemous to substitute, but when it comes to making eggs this good for. Sauce all'Amatriciana is especially excellent for an ersatz Eggs in Purgatory (just heat the sauce in a skillet and drop a couple of eggs in to poach), or swapped in for an Italian-style shakshuka. You can have Amatriciana sauce on eggs using 3 ingredients and 4 steps. Here is how you cook it.
Ingredients of Amatriciana sauce on eggs
- You need 4 of large eggs.
- Prepare 1-1/2 tablespoons of butter.
- It's 1-1/2 cups of Amatriciana sauce see my recipe.
This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. Sorry, but the recipe is completely wrong. Real amatriciana does not require either garlic or onions, and there is no black pepper, only a bit of hot pepper if wanted. This spicy Italian recipe for Amatriciana pasta sauce is an exquisite tomato sauce made with pancetta, onions, and white wine.
Amatriciana sauce on eggs instructions
- Heat the sauce this can be made a day ahead or fresh.
- Melt the butter and cook the eggs.
- Plate the eggs and add sauce..
- Serve I hope you enjoy this as much as I did! I wanted to like the plate clean!.
This classic sauce is easy to make for a speedy weeknight dinner. Which is fine, because even though Amatriciana sauce often is made with wine, our version skips it. We've also swapped out the traditional guanciale for pancetta (use whichever one you've got on hand). We know it's sometimes blasphemous to substitute, but when it comes to making eggs this good for. This sauce was created in the Roman town of Amatrice.