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asparagus extra-virgin olive oil shrimp salt onion torn basil garlic red pepper tomato sauce water eggs ricotta salata
Viewed: 43 - Published at: 8 years agoIngredients
- 1/2 pound asparagus
- 2 tablespoons extra-virgin olive oil
- 1/2 pound large shrimp, shelled and deveined
- Salt and freshly ground pepper
- 1 small onion, thinly sliced
- 1/4 cup torn basil leaves
- 3 garlic cloves, minced
- Pinch of crushed red pepper
- 1 cup tomato sauce
- 1 cup water
- 4 large eggs
- 1 ounce ricotta salata (3 tablespoons), grated
Method
- In a large skillet of boiling, salted water, cook the asparagus for 3 minutes.
- Drain, pat dry and cut into 1 1/2-inch lengths.
- Heat the olive oil in the same skillet.
- Add the shrimp, season with salt and pepper and cook over moderate heat, stirring, until pink, about 3 minutes; transfer to a plate.
- Add the onion to the skillet and cook until softened.
- Add the basil, garlic and crushed red pepper and cook until the garlic is golden.
- Add the tomato sauce and water and simmer until slightly thickened, about 3 minutes.
- Season with salt and pepper.
- Break each egg into a ramekin, then gently pour it into the simmering sauce, cover the skillet and cook over low heat until the white is just firm and the yolk is still runny, about 3 minutes.
- Using a large spoon, transfer the eggs to plates.
- Add the asparagus and shrimp to the sauce and heat through, then spoon them around the eggs.
- Sprinkle with the ricotta salata and serve.
