Italian-style eggs
A quick and easy-to-preparerecipe.
A delicious egg dish with Mediterranean flavours. Especially lovely with crunchy bread.
Recipe designed by Chef Simone Garelli of Felsinea Ristorazione for the Ducati canteen.
Serves four
- Eggs 8 (2 per person)
- Fresh tomatoes 200 g
- Half a tbsp of oregano
- 1 clove of garlic
- 2 tbsp of extra virgin olive oil (20 g)
- Salt and pepper to taste
Nutritional information
Per serving: 183 Kcal
Environmental Impact
Per serving:
360 grams CO2 equivalence - carbon footprint
332 litres - water footprint
This recipe’s environmental sustainability level is: High.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Finely chop the fresh garlic and fry lightly in a little olive oil.
Add the diced tomatoes, oregano, salt and pepper and cook for a few minutes.
Break the eggs into the sauce and cook to preference.
Accompany the dish with a few slices of toasted bread for dipping.
The Chef’s Advice
While cooking, cover the eggs to keep the yolk creamy and the egg white soft.
Nutritional Advice
Eggs can be eaten more than once per week as part of a healthy and sustainable diet.
Environmental Advice
Favour fresh and minimally processed food in your diet.
Eggs are lower impact protein sources than red meat. To increase the sustainability of the dish, opt for organic or pasture-raised eggs whenever possible.
