Mamma Rita's Eggs and Tomato Sauce

25 Reviews

Prep: 5 min
Cook: 10 min
Ready In: 15 min

“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.” - by Dora

Ingredients

2 tablespoons extra virgin olive oil
4 ripe tomatoes, chopped
4 eggs
salt and pepper to taste

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Metric US

Original recipe yields 4 servings

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.

Nutrition

Amount Per Serving (4 total)

Calories
154 cal
8%

Fat
11.9 g
18%

Carbs
5.3 g
2%

Based on a 2,000 calorie diet

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Reviews (25)

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Sharon

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. ..." See moreWe 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"

JDM1

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 re..." See morepresents the same dish I had in Italy and should be tried."