Ingredients for Sicilian Egg Patties
- Diced Tomatoes
- 1 medium onion, chopped
- Olive Oil
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- Water as needed
- Fresh Basil
- Salt and pepper to taste
- Dried Breadcrumbs
- Romano Cheese
- Flat Leaf Parsley
- 6 large eggs
- Salt And Pepper
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How to Make Sicilian Egg Patties
- **Make the Sauce:** In a heavy saucepan, sauté 1 medium chopped onion in 2 tablespoons of olive oil until softened.
- Add 1 (28 ounce) can crushed tomatoes, 2 minced cloves of garlic, and 1 tablespoon of tomato paste.
- Bring to a boil, then reduce heat and simmer for 10 minutes, adding water if the sauce becomes too thick.
- Season with salt and pepper to taste. Stir in 1/4 cup of chopped fresh basil and remove from heat.
- **Prepare the Patties:** In a large bowl, whisk together 6 large eggs, 1/2 cup grated Parmesan cheese, 1/2 cup breadcrumbs, and 1/4 cup chopped fresh parsley.
- Heat about 2 tablespoons of oil in a 12-inch skillet over medium heat.
- Drop rounded tablespoons of the egg mixture into the hot skillet, working in batches. Cook the patties for about 2 minutes per side, or until golden brown and puffed.
- Drain the cooked patties on paper towels, adding more oil to the skillet as needed.
- **Combine and Simmer:** Add the prepared tomato sauce to the skillet. Add the egg patties and simmer for 5 minutes, turning them once halfway through, to coat them in the sauce.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
37g
Fat
38g
Carbs
8g
