"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 uncooked eggs from Easter." — Dora
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extra virgin olive oil
ripe tomatoes, chopped
salt and pepper to taste
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
Don't know what I did wrong here. it's a simple recipe. I didn't have french or italian bread; instead I used onion rolls I already had...didn't think that would matter. Tomatoes too ripe? There was so much juice I ended up cooking the eggs in a separate pan. Granted, I've never tried this recipe, but I couldn't imagine cracking an egg into so much liquid. The end result was inedible. Bland.... Maybe this needs to have the sentimental value attached to taste right. Sorry, but I had my first failed and disappointing experience w/ an allrecipes.com recipe tonight. The only saving grace was the hamburger staek w/ gravy I prepared on the side.
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.
This is comfort food at its best. It reminds me of my Nonna's cooking...simple and delicious!
I loved this growing up. Having grown up in a Italian household this was my choice of food when I wanted a fast breakfast, lunch or dinner. Still love eating it. This is the best!!!!
mmm... I picked the last of this season's Roma tomatoes today and chose this recipe so I could enjoy their fresh taste. And enjoy it I did! Couldn't resist adding some fresh basil to the tomatoes (I used 6 small-ish peeled romas per one egg, quartered) and a small amount of sugar. Just the right proportion of sauce to poach the egg.
This is so easy to make and so perfect when you have tomatoes from the garden. We love it and make it all the time when tomatoes are in season. We've begun adding other yummy veggies like mushrooms and squash with complete success.
This dish is delicious and very easy to make. Great for breakfast. I'm glad to have found it. I have no suggestions, it's wonderful the way it is.
* Percent Daily Values are based on a 2,000 calorie diet.
Mamma Rita's Eggs and Tomato Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 107
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