Though the frittata is perhaps the most common way to prepare eggs in Italy, there are other options, including sunny side up on a bed of stewed tomatoes. Quite tasty, and a wonderful foil for crusty bread! To serve 4 you'll need:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 8 eggs
- 1 pound (500 g) sun-ripened plum tomatoes, or a 1-pound can (drained weight) tomatoes
- 2-3 tablespoons olive oil
- 1 clove garlic, minced, or 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Lightly toasted crusty bread
While the tomatoes are cooking, preheat your oven to 360 F (180 C). Using the back of a spoon, make 8 shallow depressions in the tomatoes, and carefully crack the eggs into them. Transfer the skillet to your oven, and cook just until the egg whites have set, about 3-5 minutes. The yolks should still be runny. Serve at once, with lightly toasted crusty bread to mop up the yolk and the tomatoes.
- If you prefer, you can simply cover the skillet after adding the eggs and continue simmering until the whites have set.
- A couple of options:
- Chop a small onion and sauté it briefly in the olive oil before adding the tomato.
- You can, if you want, season the sauce with shredded hot pepper rather than black pepper.
- If you have fresh basil, shred several leaves and add them at the same time you add the eggs.
- Finally, if you are pressed for time, use 2 cups of tomato sauce rather than stewing tomatoes.
The wine? In both cases I would go with a white, for example a Castel del Monte Bianco.
Yield: 4 serving eggs and tomatoes.