Leave it to the Italians to poach eggs in a spicy tomato sauce with slices of Calabrese salami. This dish is generally eaten for lunch or dinner, as breakfast in Italy usually consists of espresso and a cornetto, croissant. Serve with a thick slice of bread to sop up the yolky tomato sauce, and be sure to have a glass of Poggio Grande Syrah.
See ingredients, directions and pairings.
20-ounces of Arrabbiata Sauce, see recipe
6 Slices of Calabrese Salami, or other spicy salami
Pinch of Sea Salt
Pinch of Red Chile Pepper Flakes
Parmesan Cheese, grated, to sprinkle on top, if desired