Mamma Rita's Eggs and Tomato Sauce

    Mamma Rita's Eggs and Tomato Sauce

    (67)
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    25min


    65 people made this

    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.

    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 

    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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    Reviews and ratings
    Global ratings:
    (67)

    Reviews in English (55)

    by
    18

    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)

    by
    18

    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)

    by
    14

    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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