Italian recipes: Uova al pomodoro (Eggs with tomato)
I read about this recipe in a magazine and it was from Stanley Tucci, who has written a book on his family’s Italian recipes. He says that Uova al pomodoro or eggs with tomato, his father made all the time, especially on Friday nights when it was his turn to cook.
I love Italian food as it’s so simple yet so tasty. This was perfect for a lazy Sunday meal and I served it with some warm, fresh focaccia.
- 1 brown onion, sliced
- 1 tin of whole tomatoes (or use fresh tomatoes, only if they’re in season)
- Olive oil
- 4 eggs
In a large flat pan that has a lid, add a good amount of olive oil and over a small to medium flame, fry the onions until they’re soft.
Add the tomatoes and simmer over a low heat for 20 minutes, stirring occasionally. Taste for seasoning and add salt and pepper as you wish.
Crack the eggs on top, spread apart and put the lid on. Leave to cook until the egg whites are cooked. This will take about 5 minutes. Serve the eggs and tomatoes with some lovely fresh bread.
I usually add one garlic clove to the onion mix and some fresh herbs, like oregano or some chilli to the tomato sauce.