One shouldn’t be intimidated by the name of this recipe as it simply translates as “eggs in tomato.” Perhaps “eggs poached in tomato sauce” would paint a clearer picture of this truly delicious rustic dish especially delicious if enjoyed right out of the pot it’s cooked it!
I remember my mother occasionally making it for us after coming to her wit’s end trying to answer the age old question of …what’s for dinner?
Do not attempt to make this dish without the best, fresh, crusty bread you can get your hands on. The best part is poking the soft cooked yolk with a rugged piece of crust and dipping till your heart’s content ending up with a plate requiring minimal washing… or you run out of bread! The latter is to be avoided!
I haven’t enjoyed this dish since leaving home and my husband occasionally reminds me how much he enjoyed the Uova al Pomodore his mother used to make. Actually he’s been dropping subtle hints throughout our many years together hoping that one day he’ll see them on his plate.
Without divulging how many years he has waited I’m happy to say his request will finally be granted!
Uova al Pomodore
These measurements are roughly for 2 eggs and need not be exact.
1 can 14 ounces canned plum tomatoes pureed and strained to remove seeds or ready crushed and strained tomatoes
1 small onion
2 tablespoons corn or olive oil
salt and pepper to taste
2 fresh eggs
favourite fresh herbs such as parsley, basil, oregano, thyme or sage
- Coarsely grate the small onion into pan
- Add oil and gently heat over low heat until onion is soft and translucent, do not brown.
- Add the puree and bring to a simmer, season with salt and pepper and cook for about 10 to 15 minutes until the sauce has reduced slightly.
- Crack the eggs directly into the sauce and bring to a simmer again, cover and remove from heat. (residual heat will cook the eggs to soft consistency, check after a couple of minutes.)
- Serve sprinkled with herbs and fresh crusty bread.
Notes, Tips and Suggestions
- Onion can also be chopped but grating it allows it to cook faster. I started doing this when making sauce and any other dish using onion for my kids who did not like coming across any visible pieces.