Cucuzza Stew

1. 1

   Heat oil in a 6 quart dutch oven. Saute Cucuzza, onions, garlic and peppers until translucent or about 5 or 6 minute Add the can of tomatoes and the juice and continue cooking on medium heat until it comes to a low simmer. Add the basil salt and pepper.

2. 2

   Crack each egg onto the top of the stew. Be sure the mixture is at a low boil, then cover and cook until the yolks are hard.

3. 3

   Serve with a fresh crusty bread.

No additional tips available.