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.
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
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)
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)