1. In a skillet sautÃ© the garlic in hot oil and discard. Add the onion and cook until transparent. Add the tomatoes, salt and tomato sauce. Stir and cook over low heat for 10 minutes to get the flavor and reduce the liquid.
2. Once ready to cook the eggs, add the hot broth to the sauce and heat the Mixture. Add the egg, one by one, carefully. Cover and simmer 6-8 minutes or until the eggs are cooked to personal taste.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.