The Boscaiola Eggs Recipe is a great fall dish that can be shared with family or friends.
It’s an easy and economic dish with great flavor for a cold fall afternoon. Even though this recipe is from Northern Italy my family still enjoyed it at times. I remember when I was younger when the dreary rainy days started to set in and my mother would cook up a lot of hot and soul-warming foods, this recipe being one of them. The feeling of a warm belly after a cold walk to and from school is probably the homeliest feeling one could have and I want to share that with all of you.
Talking about sharing, this dish is perfect for that! In Italian, we have a word for dipping bread into the leftover sauce: scarpetta. Because of the sauciness of this recipe, a lot of people use the scarpetta method which is why this dish is seen as a great dish close family and friend dinners or lunches.
I used Crimini and Shiitake mushrooms, but you can use different types of mushrooms. You can further add flavor by adding a handful of dried mushrooms to the fresh ones to intensify it.
You can enrich the dish by adding pancetta or sausage.
Boscaiola Eggs Recipe
- 4 eggs
- 5 oz crimini mushrooms
- 5 oz Shiitake mushrooms
- 3.5 oz chopped peeled tomatoes
- 1 cup tomato puree
- 1 clove of garlic
- 1-2 sage leaves
- 1 bay leaf
- 2 tbsp extra virgin olive oil
- salt and pepper
- Clean the mushrooms well and cut them into slices
- In a skillet put 2 tablespoons of EVO oil, a clove of garlic, sage, and a bay leaf. saute` them then remove the garlic and add the mushrooms.
- Brown the mushrooms and wait for them to release liquid (yes they release some water).
- At that point, season with salt and add the peeled tomatoes and the puree. cook, with the lid half-open for 10-15 minutes, so that the cooking juices dry as much as possible.
- Transfer the mushrooms to an oven casserole removing the bay leaf and sage, and add the eggs.
- Sprinkle with salt and pepper and bake in the oven at 200 ° C for about 15 minutes, the egg whites should thicken and the yolks should remain soft.
- Cook longer if you prefer the yolk to stay firmer.