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Fried Eggs con Scamorza

By David Rocco’s Dolce Vita 


– 5 tablespoons extra virgin olive oil (75ml)
– 2 1/2 cup tomato sauce (see ‘salsa di 5 minuti’ recipe) (590ml)
– 8 eggs
– 6 small scamorza balls, sliced
– 6 basil leaves
– Salt and fresh ground pepper to season


Heat olive oil in a saucepan and add tomato sauce. Bring to a boil.

Add eggs to the pan, allowing them to cook right in the sauce. Scatter scamorza cheese on top.

Simmer on low to medium heat with lid on for approximately 10 minutes.

Remove lid and add your torn basil leaves at the very end. Salt and pepper to season and serve immediately.

Yield: 4 servings

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