Tomato’s & eggs

Source:  Grandmother (on my dad’s side) about 1940

Tomato's & eggs

This recipe has withstood the test of time in my family. This is the only recipe from my grandmother (on my dad’s side) that everyone cooks. It was something I remember having when I was 9 years old. It was a huge deal when my grandmother made this, I think because it was all about the sauce. It wasn’t about the eggs, or the tomatoes…it was about having the knowledge: The right amount of oregano, the right amount of rosemary, and the right amount of time until the tomato sauce is thick and rich.  Play around, make it your own...but it's a special meal, found in the northern regions of Italy.  A typical peasant's dish. 

Enjoy!

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Course 2 Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 3 people
Calories 1276 kcal

Ingredients

Sauce

  • 1 can diced tomatoes
  • 1 onion finely chopped
  • 3-6 Roma tomatoes
  • 1 handful rosemary fresh and diced
  • 1 handful oregano fresh and diced
  • 1-2 pinches sea salt
  • olive oil

Eggs

  • 6 eggs 2 per person
  • basil fresh for garnish

Instructions

  1. Begin to sauté onions in olive oil until onions are translucent (red onions are best for this recipe)
  2. Dice up fresh tomatoes and sauté.
  3. Add can of tomatoes. (about 250 gr net weight but you want all of if, about 400 gr)
  4. Now, begin to add your fresh herbs, and add a few pinches of salt.
  5. Let the mixture boil, then turn heat down to simmer with lid on for about 15-20 minutes.
  6. 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.
  7. As the sauce heats up, scoop some of the hot sauce (from below)
  8. 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.
  9. Serve on plate, garnish with some fresh Basil and serve with fresh sliced bread or toast.

 

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