I was given a copy of The Freds at Barneys New York Cookbook by Mark Strausman from Grand Central Publishing | Grand Central Life & Style to review plus 2 copies to giveaway. I received no further compensation. All opinions are my own.
This is the definitive cookbook by the celebrated chef and managing director of Freds at Barneys New York, one of New York’s most beloved restaurants with locations in Los Angeles and Chicago.
Mark Strausman invites you into his kitchen and teaches you how to bring a piece of New York chic into your own home. Whether it’s the Belgian Fries or Estelle’s Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, this cookbook commemorates all the delicious recipes Freds has served over the years.
One recipe that especially caught my eye was Eggs Alla Campagna. Soft cooked eggs nestled in robust scratch tomato sauce. Served with crusty bread for breakfast, lunch, brunch or anytime you’re in the mood for eggs.
By the way, Mom would love this on her special day! Easy to prepare and so, so good!
Here’s my version.
Feeling inspired? Here’s the recipe!
Eggs Alla Campagna
Recipe from THE FREDS AT BARNEYS NEW YORK COOKBOOK by the creator of Freds at Barneys New York, Mark Strausman reprinted with permission from Grand Central Publishing I Grand Central Life & Style.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, sliced
- 1 large shallot, minced
- 1/4 teaspoon herbs de Provence
- Pinch of crushed red pepper
- 2 cups Italian canned crushed tomatoes
- Kosher salt
- 6 leaves fresh basil, coarsely chopped
- 4 large eggs (6 if they’re small)
- 2 tablespoons freshly grated Parmigiano Reggiano or Gruyère cheese
- 2 thick slices peasant-style bread
- 1 clove garlic, peeled
Instructions
- Preheat the oven to 375°F.
- In an ovenproof pot over medium heat, heat the olive oil and add the garlic. Cook until the garlic is lightly browned, then add the shallot. Stir together and cook until the shallot is translucent but not browned. Add the herbs de Provence and red pepper, stir together, and add the tomatoes and a pinch of salt. Simmer over medium-low heat for about 10 minutes, until the sauce is thickened and a deep red color. Turn off the heat, stir in the basil, and adjust salt if needed.
- While the sauce is hot, crack the eggs one by one and place gently in the sauce, making sure they are in separate areas of the pan. I recommend cracking each egg into a small bowl and pouring them from the bowl. Sprinkle cheese over the top and transfer the uncovered pot to the oven. Bake until the eggs are done to your preference. If you like them runny, that should be about 5 minutes; longer if you like them more well done.
- While the eggs are baking, toast the bread and while it’s still hot, rub the edges with the garlic clove. Press firmly so that the oils of the garlic permeate the crust.
- Just before serving, stick the toast decoratively into the edge of the pot, making sure not to disturb the coddled eggs. Serve immediately
Find out more about The Freds at Barneys New York Cookbook and where to buy it at https://www.hachettebookgroup.com/
