Eggs braised in tomato

Eggs braised in tomato

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

When I was growing up, whenever we had an abundance of eggs, my mother used to boil them, then stew them in a rich, home-made tomato sauce. It was an egg casserole, really, a classic cucina povera. Maybe it was the novelty value or the flavour of my mother’s tomato sugo, but this dish looms large in my memory, although possibly larger than it should. Despite my desire to support the Australian food industry, the best tinned tomatoes are still Italian. Beware of brands that look Italian, but are actually from other countries and use poor-quality tomatoes.

Ingredients

Quantity Ingredient
8 soft-boiled eggs, not too hard
flat-leaf parsley, finely chopped
a drizzle strong extra-virgin olive oil
grated grana, to taste
Tomato sauce

Method

  1. Peel the eggs and cut them in half lengthwise. Heat the tomato sauce in a smallish casserole or saucepan. Arrange the eggs in the sauce, sunny-side up, and simmer gently until the eggs have warmed through and the flavours have developed. Sprinkle with fresh parsley, a drizzle of strong extra-virgin olive oil and grated grana. Serve with toast.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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