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)
2 bell peppers
1 cup tomato sauce
1 oz bacon
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.