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READY IN 15 mins

Mamma Rita's Eggs and Tomato Sauce

Read Reviews (25)

"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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Types of Cooking Oil

All about Eggs

Types of Salt

Original recipe makes 4 servings Change Servings

2 tablespoons extra virgin olive oil
4 ripe tomatoes, chopped

4 eggs
salt and pepper to taste

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Directions

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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PREP 5 mins
COOK 10 mins
READY IN 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 16, 2008

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

—Sharon

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Most Helpful Critical Review

Jul 01, 2008

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.

—ilovelucy

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34 Ratings

Oct 10, 2006

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.

—JDM1

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Oct 31, 2002

This is comfort food at its best. It reminds me of my Nonna's cooking...simple and delicious!

—Dora

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Sep 07, 2010

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!!!!

—JoAnn

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Sep 28, 2009

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.

—gapch1026

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Sep 06, 2006

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.

—ZANNE_STAR

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Dec 05, 2003

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.

—PTEETSA

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Nutrition

Calories
154 kcal
8%

Carbohydrates
5.3 g
2%

Cholesterol
212 mg
70%

Fat
11.9 g
18%

Fiber
0.9 g
3%

Protein
7.5 g
15%

Sodium
374 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mamma Rita's Eggs and Tomato Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 154
Calories from Fat: 107

% Daily Value *
Total Fat 11.9g 18 %
Saturated Fat 2.5g 13 %
Cholesterol 212mg 70 %
Sodium 374mg 15 %
** Potassium 335mg 9 %
Total Carbohydrates 5.3g 2 %
Dietary Fiber 0.9g 3 %
Protein 7.5g 15 %
Sugars 3.4g
** Vitamin A 17 %
** Vitamin C 47 %
** Calcium 5 %
** Iron 18 %
** Thiamin 12 %
** Niacin 17 %
** Vitamin B6 11 %
** Magnesium 6 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.