Rita's Tomato Egg Fry

    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

    Serves: 4 

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

    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.

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    Reviews and Ratings
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    Reviews in English (43)


    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)