Mamma Elena’s Recipe for Eggs with Tomatoes
My mother loved eggs. She liked them fried, soft or hard-boiled. I never knew whether she invented this recipe with tomatoes, but it has become one of my favorites as well as my daughters’.
Ingredients for two people:
My mother used two or three tomatoes per person, fresh or canned, cut them up and cooked them for about 10 minutes with salt, pepper and some basil. She would then break one or two eggs per person (depending on how hungry one was) and mix them for two or three minutes (depending on how cooked you wanted the eggs to be) in the tomato sauce. A simple, but tasty and satisfying dinner was ready.
This is quite good with a slice or two of bread, especially if you like to sop up the tasty tomato sauce, which I like to do!
I found a somewhat similar, but richer, Tuscan recipe, which calls for porcini mushrooms cooked with onions and tomatoes and a small piece of dried chili. Once the mushroom mixture is cooked, you toast or fry two slices of bread, pour the mushroom on top of them and top it off with one or two fried eggs!
If you enjoy eggs, try one of these recipes!