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Friday, November 13, 2015

Uova all'Origano (Eggs with oregano) (Italian)

Next time you feel like making yourself a fast fix of fried eggs, try giving them this Italian twist instead. The flavor of oregano, a generous drizzle of olive oil and a sprinkle of Parmesan make them so much better. Without extra fuss. 
Recipe source: Epi.

Last year: Yogurt flatbreads with caraway (gluten-free).
Two years ago: Smoked trout quiche Provencal (French).
Three years ago: Cream of wild mushroom soup (American).
Four years ago: White chocolate and blueberry cupcakes.

  • 2 tablespoons extra virgin olive oil, or more to taste
  • 2 to 8 eggs (depending on how many servings you plan and the size of your pan)
  • pinch of sea salt
  • 1/3-1/2 teaspoon dried oregano
  • 2-3 tablespoons to 1/4 cup grated Parmesan (adjust it to the number of eggs you use)

Heat the olive oil in a deep pan. Carefully break the eggs in it and reduce the heat to low-medium. Sprinkle salt, oregano and the grated cheese on top and cover the pan. Let it cook for 7-8 minutes or so or until the whites are cooked and the yolks are still a bit runny. 

It's done, dig in!

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