Ochiuri Arrabbiata, cunoscute si sub numele de oua in purgatoriu sunt o idee absolut minunata pentru un mic dejun sau un brunch. Satioase si mai ales hranitoare, aceste oua cu galbenus moale, perfect sunt gatite intr-un sos de rosii Arrabbiata, usor picant desavarsit cu felii de mozzarella si arome de busuioc. Singura parte mai dificila la aceasta reteta este gatirea corecta a oualelor. Cand le spargem direct in sosul fierbinte, este foarte usor sa treaca de la negatit la supra gatit. Tot ce trebuie sa facem este sa fim cu ochii pe ele pana cand sunt gatite dupa placul nostru. Mie personal imi plac ouale cu albus intarit si galbenus moale pentru ca atunci cand tai din ele, galbenusul se amesteca cu sosul usor picant.

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INGREDIENTE (pentru 3 portii)

• 250 grame rosii cherry
• 300 grame pasta de tomate
• 4 catei de usturoi
• 1 lingura ulei de masline
• 1 lingurita condiment Arrabbiata
• 200 grame mozarella proaspata
• 6 oua
• Sare
• 6 frunze mari busuioc proaspat

Incingem o tigaie si o ungem cu ulei de masline. Adaugam usturoiul taiat marunt si calim timp de 30 de secunde la foc mic. Adaugam rosiile cherry taiate pe jumatate si calim 2 – 3 minute, apoi adaugam pasta de tomate, condimentul Arrabiatta si sare. Fierbem sosul la foc mic timp de 10 minute.

Adaugam apoi mozzarella proaspata rupta in bucati mici si frunzele de busuioc. Cand mozzarella este topita usor, adaugam ouale si acoperim cu un capac. Gatim timp de cateva minute, pana cand obtinem consistenta dorita a galbenusului.

Servim ochiurile Arrabiatta alaturi de felii de paine prajita, usor crocanta.

Detaliile video ale retetei:

Daca v-a placut reteta de Ochiuri Arrabbiata, va invit sa incercati si:

English version

Arrabiatta Eggs

Arrabbiata eggs, also known as eggs in purgatory, are an absolutely wonderful idea for breakfast or brunch. Satisfying and especially nutritious, these eggs with soft, perfect yolk are cooked in a slightly spicy Arrabbiata tomato sauce, perfected with mozzarella slices and basil flavors. The only difficult part of this recipe is cooking the eggs correctly. When we break them directly into the hot sauce, it’s very easy to go from undercooked to overcooked. All we have to do is keep an eye on them until they are cooked to our liking. I personally like eggs with hardened whites and soft yolks because when you cut them, the yolk mixes with the slightly spicy sauce.

INGREDIENTS (for 3 servings)

• 250 grams of cherry tomatoes
• 300 grams of tomato paste
• 4 cloves of garlic
• 1 tablespoon of olive oil
• 1 teaspoon Arrabbiata spices
• 200 grams of fresh mozzarella
• 6 eggs
• Salt
• 6 large fresh basil leaves

Heat a pan and grease it with olive oil. Add the finely chopped garlic and saute for 30 seconds on low heat. Then add the cherry tomatoes cut in half and saute for 2-3 minutes, then add the tomato paste, Arrabiatta seasoning and salt. Boil the sauce over low heat for 10 minutes.

Then add the fresh mozzarella torn into small pieces and the basil leaves. when the mozzarella is slightly melted, add the eggs and cover with a lid. Cook for a few minutes, until you get the desired consistency of the yolk.

Serve the Arrabiatta eggs with slices of toasted crispy bread.

If you liked the Ochiuri Arrabbiata recipe, I invite you to try Baked Eggs in Tomato Sauce, Eggs and Smoked Meat Skillet or Romanian Eggs.

ENJOY OUR RIDE!

• Oua en cocotte cu mozzarella si smantana
• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan