Uova al Pomodoro - Eggs Simmered in Tomato Sauce
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Cook time
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A quick egg dish that can serve as a late night supper or breakfast
Recipe type: Uovo - Eggs
Serves: 2
  • 2 cups of Marinara Sauce
  • 4 fresh eggs, preferably organic
  • Salt
  • Freshly ground black pepper
  • 2 fresh basil sprigs
  • 4 toasted slices of country bread
  1. Crack the eggs into four separate ramekins or small cups, set aside near the cooktop.
  2. Heat the two cups of marinara sauce in a medium sized skillet over medium heat until it gently simmers. Once the sauce is ready using a spatula or spoon, make four wells in the sauce. Gently drop the eggs, one at a time in each of the wells. Season the eggs with salt and freshly ground black pepper. Allow to cook for about one minute, cover the skillet and continue cooking for two additional minutes. Have two warm bowls, the toasted bread and basil sprigs alongside the skillet.
  3. Remove the lid to see that the white of the egg has solidified, however the yolk must still be runny. Turn off the heat.
  4. Using a large spoon remove the eggs one at a time, placing two in each of the bowls. Plate the tomato sauce in the bowls surrounding the eggs. Garnish each bowl with a sprig of basil and two slices of toasted country bread. Serve immediately.
Recipe by LaBellaSorella at http://labellasorella.com/2017/03/eggs-simmered-in-tomato-sauce-2/