Uova e Pomarola – Eggs in Tomato Sauce
April 19, 2006 | Filed Under Eggs, Lucullian Delights blog | Leave a Comment
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!
The Perfect Way to Cook a Hard Boiled Egg
September 22, 2005 | Filed Under Eggs | Leave a Comment
Johanna has a delicious-sounding post on her blog for a recipe for Ham bagels with the creamiest scrambled eggs. Yum! She also mentions how she found the way to make her perfect soft boiled eggs, as well as celebrity British chef Gordon Ramsay’s revealed secret to make the perfect scrambled egg.
This got me thinking about what I’d heard American T.V. chef Sara Moulton said about making the perfectly hard boiled egg on one of her cooking episodes called Seafood Sandwiches:
Basically, you put the egg(s) in cold water; bring the water up to a boil; take the pot off the heat and cover the pot; Leave the egg(s) in the pot for about 17 minutes; then throw the egg(s) in an ice bath; Let the egg(s) cool off completely; and then peel the egg(s) under cold running water.
I hadn’t realized that one had to go through all those steps to make the perfect hard boiled egg. A few days ago, when I was about to boil an egg, I decided to try Sara’s technique. My egg came out just fine. No complaints from me!
Does you have your own version of making a perfectly cooked egg  hard boiled, soft boiled, scrambled or otherwise? Please share!
Paz
