Serves: 4
Total Calories: 273

4 tablespoons olive oil
4 anchovy fillets, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
2 cloves garlic, very finely chopped
2 sage leaves, chopped
pinch of crushed red pepper
1 tablespoon red wine vinegar
1 to 2 teaspoon fresh lemon juice
2 tablespoons unsalted butter
8 large eggs
salt

1 In a medium skillet, combine the oil, anchovies, parsley, capers, garlic, sage, and crushed red pepper. Cook over medium heat, stirring often, until the anchovies are dissolved, 4 to 5 minutes. Stir in the vinegar and lemon juice. Cook 1 minute more.

2 In a large nonstick skillet, melt the butter over medium heat. When the butter foam subsides, carefully slide the eggs into the pan. Sprinkle with salt and cook 2 to 3 minutes, or until the eggs are set to taste.

3 Spoon the sauce over the eggs. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 273
Calories from Fat: 225

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