Uova Affogate Recipe

a taste of tuscany

Serves 1


  • 250 ml of tomato sauce
  • 200 ml of salted boiling water
  • 1 tbsp white vinegar
  • 2 eggs
  • 4 leaves of Basil
  1. Add 250 ml of tomato sauce in a pan for 10 minutes over a low heat; bring to simmer until you get a thick substance.


  1. Meanwhile, bring back to the boil 200-ml of salted water and add 1 tbsp of white vinegar.  Add the eggs for 2 seconds, then remove and break in the water for approximately 30 seconds,


  1. Place a small amount of tomato sauce onto the centre of a plate and add the eggs on top.


  1. Garnish with basil leaves and serve immediately.

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