Italian eggs in tomato sauce

    35 min

    This recipe is a perfect “pick me up” when you need something warm and comforting, it’s as far from “fine dining” as you can get, it’s wet, sloppy, requires lots of bread for mopping and is the perfect cure for a bad mood. There’s no way to dress it up, it’s simple, rustic and soooooo delicious.

    15 people made this

    Serves: 2 

    • 1 x 400g tin of Italian tomatoes – De Cecco pomodorini if you can get your hands on some
    • 4 eggs – I prefer cornfed
    • 1 small onion, chopped
    • 1 clove garlic, chopped
    • olive oil
    • 6-8 leaves basil
    • grated Parmesan cheese
    • sea salt and black pepper
    • 1 tsp sugar
    • lots of crusty bread or Parmesan mash

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Fill the base of a frying pan with oil, add your onions and garlic and cook over a low heat for 7-10 mins until soft but not coloured.
    2. Add your tomatoes and cook for 10 mins until starting to thicken, season, add your sugar and basil and cook for a couple of minutes.
    3. Crack your eggs directly into your sauce; cover and cook until the white is cooked and the yolk is soft and runny. Season and sprinkle with Parmesan. Serve with crusty bread or left over mash and enjoy the childish fuzzy feeling of breaking the egg!

    Cook's note

    View the original recipe on our blog, Italian Foodies.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    HO-LY WOW! LOVED this recipe--boyfriend and I plan to make it over and over. Perfect size for two people, and it filled us up for the rest of the night. Comfort food, indeed!  -  19 Oct 2013