Source: Grandmother cir. 1940’s
Tomatoes and Eggs
This Tomatoes and Eggs is a wonderful recipe, filled with Northern Italian roots. My Grandmother came from Genoa, and this is a family recipe which she passed on to almost everyone who knew her. My Grandmother (on my father’s side) wasn’t much of a cook by the time I met her. She resided in a small mining town in Pennsylvania and had a pretty small kitchen. My first trip back to visit her, she made this meal. That was some 40years ago. Of course, I think my father had forgotten all about it. But, when she made it and served it to him and his young family, the memories came flooding back.
This recipe is rather simple, and what we’d call with pride, a peasant’s dish. There is so much local resourcing in this original recipe, fresh local farm eggs, tomatoes from the bush, garlic from the garden, and the herbs from the herbal garden. Oregano, rosemary, thyme-all fresh or dry. A fair amount of salt, olive oil, and good stock of fresh tomatoes (or canned if it’s out of season). Have some good toast on hand, cuz this meal is all about the dunk.
Tomatoes & eggs
- 1 can diced tomatoes
- 1 medium onion finely chopped
- 3-6 large Roma tomatoes
- 1 handful rosemary fresh and diced
- 1 handful oregano fresh and diced
- 1-2 pinches sea salt
- 2 TBS olive oil
- 6 medium eggs 2 per person
- 1 pinch basil fresh for garnish
- Begin to sauté onions in olive oil until onions are translucent (red onions are best for this recipe)
- Dice up fresh tomatoes and sauté.
- Add can of tomatoes. (about 250 gr net weight but you want all of if, about 400 gr)
- Now, begin to add your fresh herbs, and add a few pinches of salt.
- Let the mixture boil, then turn heat down to simmer with lid on for about 15-20 minutes.
- Check on the mixture and stir occasionally until a deep red color and thicker texture has been reached. Now, you are ready to add your eggs. I suggest 2 eggs per person. Crack them in, arranging them side-by-side in a circular pattern. Raise the temperature a bit so it begins a slow boil.
- As the sauce heats up, scoop some of the hot sauce (from below)
- You can turn the temperature down again to simmer, cover with a lid for about 2 min., or until egg is cooked “medium” so the yolk is just a bit runny for dipping.
- Serve on plate, garnish with some fresh Basil and serve with fresh sliced bread or toast.