Mamma Rita's Eggs and Tomato Sauce

Mamma Rita's Eggs and Tomato Sauce

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About this recipe: This is a very loved recipe from my Italian heritage and childhood. Have a nice Italian loaf or french baguette on hand to soak up the delicious sauce. It's a great way to use any leftover eggs from Easter.


Serves: 4 

  • 2 tablespoons extra virgin olive oil
  • 4 large ripe tomatoes, chopped
  • 4 eggs
  • salt and pepper to taste

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.
  2. Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.

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