Italian Eggs & Leeks Recipe | Uova con Cipolle Sponsali

If you’re looking for a quick, simple and delicious dinner, look no further! This traditional Italian dish is made by poaching eggs in a flavorful tomato and onion sauce. It packs a a lot of flavor into a plate that’s easy to make in a pinch.

In Italy, Uova con Cipolle Sponsali is made with green onions—not spring onions, but literally onions that haven’t fully matured and are still green. Because these can be tricky to find, an easy substitute is to use thinly sliced leeks.

Watch the Pasta Grammar video:

UOVA CON CIPOLLE SPONSALI RECIPE

Makes: Serves 2 to 3

Cook Time: 30 to 40 minutes

For this recipe, you will need:

• 2 tablespoons (30 g) extra-virgin olive oil

• 2 large leeks, trimmed, cleaned and thinly sliced into rounds

• 1 ½ cups (350 ml) tomato puree

• ¼ cup water

• Salt

• Fresh black pepper

• 1 tablespoon (3.5 g) chopped parsley

• 3 to 5 eggs

Heat the olive oil in a large pan over medium heat. Add the sliced leeks and sauté for 5 minutes. Add the tomato puree, water, and a big pinch of salt and pepper. Stir all together, lower the heat to medium/low, and cover the pan.

Let the leeks steam, stirring occasionally, for about 20 minutes or until they are very tender. Remove the lid from the pan. If the sauce is too thin for your liking, you can increase the heat to medium and give it a few minutes to thicken before adding the eggs. If necessary, add more salt to taste.

Crack 3 to 5 eggs directly into the sauce, keeping them evenly spaced apart in the pan. Sprinkle each egg with a pinch of salt and pepper and cover the pan. Cook the eggs, undisturbed, over medium/low heat until the whites are opaque but the yolk still runny—about 8 minutes.

Serve immediately. Buon appetito!