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Jan K. Overweel
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Sugo Eggs

Prep: 30 min
4 Servings
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Sugo is Italian for tomato sauce… and it’s not meant for just pasta. Starting off with the ingredients cold pot allows for the garlic to slowly steep into the oil without going bitter and it reduces the risk of oil splattering related injuries (read: very hangover friendly). Serve with a huge piece of crusty bread.

Ingredients

Directions

  1. Add olive oil and garlic to the bottom of a cold, deep frying pan and turn on the heat, allowing the ingredients to slowly come to temperature. Saute until the garlic is golden brown and discard, keeping the oil.
  2. Next, add the passata to the oil and bring it to simmer, covered, for about 25 minutes on medium to low heat. Wait until the sauce is cooked before seasoning with salt and pepper.
  3. Crack the eggs one at a time into a separate bowl or ramekin before gently placing in the sauce.
  4. Lower the heat and let the eggs poach for about 5-8 minutes, covered.
  5. Garnish with a drizzle of olive oil, red pepper flakes, basil, and a light snowfall of Parmigiano
  6. Toast some bread for dipping and drizzle oil, salt and pepper on that too.
  7. Serve family style or in individual oven proof bowls.
by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.