Mamma Rita's Eggs and Tomato Sauce Recipe -
Mamma Rita's Eggs and Tomato Sauce Recipe
  • READY IN 15 mins

Mamma Rita's Eggs and Tomato Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  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 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

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 recipe tonight. The only saving grace was the hamburger staek w/ gravy I prepared on the side.


40 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.

Oct 31, 2002

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

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!!!!

Jun 27, 2011

My dad used to make this all the time. I was so excited to see the recipe here! I made it for dinner tonight and my husband gave it a two thumbs up. I did two things differently: 1) I removed the skins from the tomatoes by plunging them into hot water, and 2) I gently sauteed chopped onions with the oil before adding the chopped tomatoes. Next time I'll try this with sauteed tri-color bell pepper and kick it up a knotch by adding a few flakes of chili pepper. Adding fresh chopped up Italian herbs also adds great flavour. Will definitely be making this again. Thanks for sharing!

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.

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.


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  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 186 mg
  • 62%
  • 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.

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