The name of this dish, “in Funghetto,” comes from how hardboiled eggs are cooked in a similar way to mushrooms, or “funghi.” This is a simple way to elevate hardboiled eggs from a snack into a delicious, filling dish.
Watch the Pasta Grammar video:
UOVA IN FUNGHETTO RECIPE
Makes: Serves 2 to 3
Cook Time: 25 minutes
For this recipe, you will need:
2 tablespoons (30 g) extra-virgin olive oil, plus extra for drizzling
¼ large white onion, diced
1 clove garlic, peeled
1 ¾ cups (420 ml) tomato puree
Salt
Fresh black pepper
3 to 5 hardboiled eggs, peeled and cut in half
1 tablespoon (3.5 g) chopped parsley
In a large pan, heat the olive oil, onion and garlic clove over medium heat. Sauté until the onion is tender and slightly translucent—about 2 to 3 minutes. Add the tomato puree, and a sprinkle of salt and pepper to taste.
Lower the heat to medium/low, bring the sauce to a very gentle simmer, and let it cook for 15 minutes. Add more salt to taste, if necessary. Remove and discard the garlic clove. Lay the hardboiled egg halves into the sauce with the yolk side up. Spoon some of the sauce over the tops of the eggs and sprinkle them with the chopped parsley.
Let the sauce simmer for another minute. Serve the eggs with plenty of sauce and topped with a drizzle of olive oil.
Buon appetito!