Uova e Pomarola - Eggs in Tomato Sauce

April 19, 2006 | Filed Under Eggs

There have been a number of foods that I never liked… until I started to cook and learned to prepare them. The tomato is one of those foods. Lately, I’ve been finding a lot of good tomato recipes on other foodblogs.

Ilva of Lucullian Delights posted a wonderful and simple recipe — Uova e Pomarola/Eggs in Tomato Sauce — that caught my eye the other day. I had all the ingredients and was in the mood for eggs and tomatoes. So, I gave it a try. Very pleased with the recipe, I’ve made it more than once.

The first time, I used cherry tomatoes but didn’t have enough. I ended up with more onions than tomatoes and an egg. However, the dish still tasted really good.

First time — More onions than tomatoes

The second time I made this recipe, I used regular-sized tomatoes. The instructions warn against making a watery sauce before adding the egg to the tomatoes. However, my sauce had turned watery. I’m not sure why. Can anyone tell me? Is it because I did not seed the tomatoes before cooking them? At one point, I had to take the pan off the stove and pour out the excess liquid.

My Uova e Pomarola/Eggs in Tomato Sauce still tasted divine. I plan on continuing to make it till I get it right. In the meantime, if you haven’t already, you really have to see Ilva’s photo of the dish. It is so enticing. Look here! Thanks Ilva for the tasty recipe and beautiful photo.

Paz

Uova e Pomarola or Eggs in Tomato Sauce

1 egg

8-10 cherry tomatoes or 250 gr ripe fresh tomatoes

½ onion

½ clove of garlic

½ peperoncino or some other type of chili pepper

Salt
Olive oil

- Chop the onion and the garlic. Put that and the crumbled peperoncino in a pan (of a size that suits the number of servings you are preparing) and fry it gently in some olive oil.

- Chop the tomatoes and add them to the pan. Add salt and some sugar as well if the tomatoes need to be sweeter.

- Let it simmer until the sauce has thickened, it is important that it isn’t watery when you break the egg into it.

- Make a little pit, break the egg (is it called like this??!!) and slip it into the pit. Cover the pan and let it cook until the egg is ready.

-Serve and enjoy!