This humble recipe is typical of what the Italians call la cucina povera. This is an Italian phrase that means “cooking of the poor,” or “peasant cooking.” This often refers to making do with what you’ve got to transform humble ingredients into dishes that are more than the sum of their parts. You can just imagine a country Nonna going through her pantry and finding tomato sauce, stale country bread, and taking some fresh eggs from her chickens and creating this tasty dish.
Although I used individual ramekins in this recipes, you could also cook all four eggs in a small, shallow baking dish instead. This is a great weekend breakfast dish, or also makes a nice second course after soup for a light dinner.
Deborah Mele 2011
Eggs In Tomato Sauce
An easy yet tasty dish that would be great for a leisurely Sunday morning, or as a light lunch entree with a mixed salad.
- 4 Extra Large Fresh Eggs
- 1 Cup Tomato Sauce
- 4 Tablespoons Olive Oil
- Sea Salt & Cracked Black Pepper
- Red Pepper Flakes (Optional)
- 4 Slices Crusty Country Style Bread
- 1 Large Garlic Clove, Peeled
- 3 Tablespoons Olive Oil
- Preheat the oven to 350 degrees F.
- In 4 separate 6 inch ramekins, spoon in 1/4 cup of the tomato sauce.
- Break an egg into each ramekin being careful not to break the yolk.
- Drizzle each egg with a tablespoon of olive oil, and some sea salt, black pepper and red pepper flakes if using them.
- Bake for 8 to 10 minutes or until the whites are cooked but the yolk remains soft.
- Place the bread slices under the broiler until golden brown on each side.
- Place the garlic clove on the tines of a fork and scrape the garlic along one side of the bread.
- Brush with some olive oil and serve alongside the cooked eggs.