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Uova alla Piemontese - poached eggs in sweet roasted pepper, tomato and bacon sauce

A typical recipe from Northern Italy: Piedmontese eggs are a tasty and very simple dish to prepare. The base of the dish consists of a sauce made with bacon, roasted sweet peppers and tomato sauce. Everything is then quickly roasted in the oven with the addition of eggs.


(for 4 servings)

8 eggs

2 bell peppers

1 cup tomato sauce

1 oz bacon

1 onion

3 tablespoons extra virgin olive oil

1 butter knob

1/4 bunch fresh parsley minced

salt and pepper to taste


  • Wash the peppers well then put them (whole, not cut into pieces) on a baking tray and bake in a preheated oven at 400 ° F for 40 minutes.

  • When cooked, peel them, remove the seeds and cut into strips.

  • Pour a couple of tablespoons of olive oil on the bottom of a pan, add the finely chopped onion and then let it cook on a low flame.

  • Add the diced bacon, peppers and tomato sauce. Season with salt and pepper and let the sauce thicken.

  • Butter an oven-proof dish and spread the tomato and pepper sauce inside.

  • Shell two eggs and put them on the sauce.

  • Bake at 350 ° F just long enough for the egg whites to set. Sprinkle with chopped parsley. Serve immediately.

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