Le Genovesi Siciliane - Ricetta Ericine

Heat olive oil in a large skillet over medium heat until shimmering.

Add sliced onions and cook until translucent, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced potatoes and cook until they begin to soften, about 10 minutes.

Pour in white wine and let it simmer until reduced by half, about 3-4 minutes.

Add chicken broth, bay leaves, and season with salt, black pepper, and red pepper flakes.

Cover and simmer until potatoes are tender, about 15-20 minutes.

Remove bay leaves and stir in chopped parsley and basil.

Make small wells in the potato mixture and crack an egg into each well.

Cover and cook until egg whites are set but yolks are still runny, about 5-7 minutes.

Sprinkle with grated parmesan cheese and let it melt slightly.

Serve hot, garnished with additional herbs if desired.

Spice Level:

Dietary

Allergens