Eggs Alla Pizzaiola

1. pierce eggs, put in boiling water, make 8 min, quench and peel.

Peel and halve the onions, cut into thin slices and sauté in light butter or butter until soft.

Add the tomatoes with their juice and the tomato puree and cook for about 10 minutes. Season with salt, pepper and sugar.

Fold in the capers and the chives.

Cut the eggs in half and add to the sauce.

Serve with baguette.

As a menu suggestion:

Entrée: Pickled zucchini.

Main course: Eggs alla pizzaiola

Dessert: Fruit salad with raspberry sauce

25 min.

Our tip: Fresh chives are much more aromatic than dried ones!

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