Mamma Rita's Eggs and Tomato Sauce
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.
Ingredients
Serves: 4
- 2 tablespoons extra virgin olive oil
- 4 large ripe tomatoes, chopped
- 4 eggs
- salt and pepper to taste
Directions
Prep:5min ›
Cook:20min ›
Ready in:25min
- 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.
- Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.
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Reviews and ratings
Global ratings:
(67)
Reviews in English (43)
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)
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