1. Heat oil in a 6 quart dutch oven. Saute Cucuzza, onions, garlic and peppers until translucent or about 5 or 6 minute Add the can of tomatoes and the juice and continue cooking on medium heat until it comes to a low simmer. Add the basil salt and pepper. 2. Crack each egg onto the top of the stew. Be sure the mixture is at a low boil, then cover and cook until the yolks are hard. 3. Serve with a fresh crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
