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Eggs with Tomatoes Recipe - Uova Al Pomodoro - Italian Tomatoes and Eggs

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Eggs sunny side up on a bed of tomatoes

Eggs sunny side up on a bed of tomatoes

© 2006 Kyle Phillips Licensed to About.com
Italians don't eat eggs for breakfast as a rule, but do enjoy them as a quickly cooked second course at lunch.

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


Begin by blanching, peeling, seeding, draining, and chopping the tomatoes. Heat the olive oil in an oven-proof skillet, and simmer the chopped tomatoes for about 20 minutes over a gentle flame, seasoning them with the garlic powder, salt, and pepper. If you are instead using canned tomatoes, simmer them just long enough to concentrate the juices some.

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.
A more substantial variation, from Basilicata: Lightly beat the eggs with 4 tablespoons of grated Parmigiano. Once the tomatoes have cooked, stir the beaten eggs into them and continue to simmer for a few minutes, until the eggs have set. Serve at once.

The wine? In both cases I would go with a white, for example a Castel del Monte Bianco.

Yield: 4 serving eggs and tomatoes.
Related Video
Sunny-Side Up or Over-Easy Eggs

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