Total Calories: 273
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.
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