Rita's Tomato Egg Fry

    (67)
    15 mins

    This is a much loved recipe from my Italian childhood. Use fresh eggs and have crusty fresh bread on hand to soak up the delicious sauce.


    65 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 4 ripe tomatoes, chopped
    • 4 eggs
    • salt and freshly ground black pepper to taste

    Directions
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In frying pan, warm oil over medium heat. Add tomatoes to frying pan and cook until juices begin to evaporate, about 3 to 5 minutes.
    2. Break eggs into frying pan and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.
    See all 12 recipes

    Recently viewed

    Reviews and Ratings
    Global ratings:
    (67)

    Reviews in English (43)

    kumarayush4ever
    0

    Well, we added a few extra vegetables and cooked the eggs for a little longer. It's delicious and nutritious, exactly what one wants from his Sunday Breakfast!  -  28 Dec 2013

    by
    18

    I was so intrigued, just had to try this with canned tomatoes since they're not in season. I didn't even use the olive oil, just tossed the tomatoes in the pan, heated them and then poached the eggs. We made it into a Mexican-style dish, putting the eggs and tomatoes on a tortilla with beans and cheese, etc. So yummy and we were amazed how tender and moist the eggs were. Yummy and great! TFS  -  16 Mar 2008  (Review from Allrecipes US | Canada)

    by
    18

    Having just returned from Italy and the Tuscany region, I was introduced to this dish. Though I couldn't imagine the combination of eggs and tomatoes, I was happily taken by surprise. This recipe represents the same dish I had in Italy and should be tried.  -  10 Oct 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 2 collections