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.
I was so intrigued, just had to try this with canned tomatoes since they're not in season. I didn't even use the olive oil, just tossed the tomatoes in the pan, heated them and then poached the eggs. We made it into a Mexican-style dish, putting the eggs and tomatoes on a tortilla with beans and cheese, etc. So yummy and we were amazed how tender and moist the eggs were. Yummy and great! TFS - 16 Mar 2008 (Review from Allrecipes US | Canada)
Having just returned from Italy and the Tuscany region, I was introduced to this dish. Though I couldn't imagine the combination of eggs and tomatoes, I was happily taken by surprise. This recipe represents the same dish I had in Italy and should be tried. - 10 Oct 2006 (Review from Allrecipes US | Canada)
This is comfort food at its best. It reminds me of my Nonna's cooking...simple and delicious! - 28 Nov 2001 (Review from Allrecipes US | Canada)