Courtesy Chef Vito Gnazzo, Il Gattopardo, New York City
Use small skillets to cook and serve this spicy poached eggs dish, smothered in a cherry tomato sauce accented with pancetta and red onions.
- 4 tablespoons extra virgin olive oil, divided
- 2 medium red onions, thinly sliced
- 4 ounces pancetta, cubed
- 1 ounce dry white wine
- 1 16-ounce can cherry tomatoes
- Pinch of salt
- ½ tablespoon crushed red pepper flakes
- 2 garlic cloves, minced
- 4 sprigs rosemary, leaves removed and chopped
- 8 medium eggs
- 1 loaf country bread, sliced
Preheat oven to 360°F.
Place 3 tablespoons of extra virgin olive oil in a skillet over medium heat. Add onions to pan and sauté for about 2 minutes. Add pancetta to the pan, and cook for 3–4 minutes until brown and crispy. Add wine, stirring occasionally until evaporated. Add tomatoes, salt and crushed red pepper flakes. Add garlic and rosemary, stir and cook for 2 minutes. Divide the sauce into 4 small skillets over medium heat. In each skillet, add two eggs on top of the sauce, and cook for one minute. Place skillets in the oven and cook for another 2 minutes at 360°F. Toast slices of bread. Remove skillets from oven, and drizzle the remaining tablespoon of extra virgin olive oil on top. Top skillets with slices of toasted country bread and serve immediately. Serves 4.