Manuela Donatone | Italian recipes & culture

Recipe for Affunnatielle

SERVES 2

Ingredients

4 eggs
8 oz of shishito peppers
½ onion (thinly sliced)
5 tomatoes on the vine (roughly chopped)
1 tbsp of chopped parsley
4 basil leaves
2 tbsp olive oil
salt and pepper to taste

Method

1. Wash the shishito peppers and remove their stems.
2. Heat 2 tbsp of olive oil in a frying pan on medium/high heat.
3. Add the onion and gently sauté them for a couple of minutes. When it starts to turn translucent, add the peppers, mix well and cook for a couple of minutes.
4. Add the chopped tomatoes, chopped parsley, and basil leaves. Season with salt and pepper. Turn the heat to medium/low, cover with a lid and let simmer.
5. After a couple of minutes of simmering, remove the lid and add 1 cup of water. Stir well and cover again with the lid. Cook for 10 minutes, stirring from time to time to avoid sticking the sauce to the pan.
6. At this point the sauce starts to thicken. With the help of a spoon, create 4 wells in the sauce, crack the eggs one by one and place them in the holes you just created. 7. Sprinkle a little pinch of salt on each egg.
8. Place a lid on the pan and let cook for about 3 minutes, until the egg white sets but the yolk is still runny.
9. Serve immediately, in the pan, accompanied by some good slices of bread.

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