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Mamma Rita's Eggs and Tomato Sauce

Mamma Rita's Eggs and Tomato Sauce

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Dora

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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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  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

Sharon
18
3/16/2008

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

JDM1
15
10/10/2006

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.

Dora
13
10/31/2002

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