Tomato-Stewed Frittata | Uova in Trippa alla Romana Recipe

This uncommon (however scrumptious) egg dish is made by stewing a sliced frittata—or omelette—in a savory tomato sauce. It’s known as “Eggs in Tripe” as a result of the frittata slices resemble tripe, and are are cooked in an analogous method. The frittata soaks up a ton of sauce and taste from the tomatoes, making a yummy meal that’s very simple to make.

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UOVA IN TRIPPA ALLA ROMANA RECIPE

For this recipe, you’ll need:

• 3 tablespoons (45 g) extra-virgin olive oil, plus further for drizzling

• ¼ giant white onion, diced

• 14 ounces (400 g) complete peeled tomatoes, crushed with a fork

• Crimson chili pepper flakes (non-compulsory)

• 5 to eight contemporary mint leaves, torn

• Grated Parmigiano-Reggiano for topping (optionally add further into the frittata, see under)

Warmth 2 tablespoons (30 g) olive oil and the diced onion in a medium pan. Sauté till the onion is tender and barely clear—about 3 minutes.

Add the entire peeled tomatoes, an enormous pinch of salt and, optionally, a pinch of chili pepper flakes. Stir all collectively, cut back the warmth to medium/low, and canopy the pan. Let the sauce simmer for about 20 minutes, stirring sometimes.

In the meantime, crack the eggs into a big bowl and add a pinch of salt and black pepper. If you happen to like, be happy to including a beneficiant grating of Parmigiano-Reggiano cheese as properly. Whisk till crushed.

Warmth 1 tablespoon (15 g) olive oil in a medium, non-stick pan over medium/low warmth. Pour the crushed eggs in and let the frittata cook dinner till the underside turns into golden brown—about 5 minutes; you possibly can test by lifting it up with a spatula. Slide the frittata onto the pan lid, place the pan on high of the frittata, then flip it so the the raw high is now on the underside of the pan. Prepare dinner for an additional couple of minutes, till the brand new backside is golden brown. Rigorously switch it onto a reducing board.

Reduce the frittata in half to make two semi-circles. Slice every of those into skinny strips, about 1 inch (2.5 cm) vast.

When the sauce is cooked, stir the frittata slices and torn mint leaves into the tomatoes. Stir all collectively over medium warmth for two to three minutes, or till the sauce has thickened to your liking. Serve instantly, topped with a drizzle of olive oil and a grating of Parmigiano cheese.