Preparation

Clean the sapio very well (open slices) and season with salt. Reserve. In a separate pan, place the onions cut in half moons, the chopped garlic and the oil.
Let it lightly brown and then add the sliced ​​carrots and the tomato.
Let it stew a little and then put the fish slices (add a little water if necessary) and cover until the fish is cooked.
Once cooked, remove and set aside. Add the broth with water, add the cut potatoes to the chips and cook them very well.
Then pour the pasta and, in the middle of cooking, place the fish and eggs, to be poached (more or less cooked, according to taste).
When removed from the heat, sprinkle with the chopped parsley and pour lemon juice to taste.

Ingredients

  • 4 slices of fish (safio)
  • 4 onions
  • 2 carrots
  • 4 garlics
  • 1 bay leaf
  • 1/2 lemon juice
  • 2 ripe tomatoes
  • 1 dl of olive oil
  • 1 bunch of parsley
  • 200 g of dough in straws
  • 400 g of potatoes
  • 4 eggs
  • 1 liter of water
  • salt and piripiri q.s.