Mamma Rita's Eggs and Tomato Sauce is a classic American breakfast dish that combines perfectly cooked eggs with a rich and flavorful homemade tomato sauce. This comforting and satisfying meal is easy to make and will tantalize your taste buds with its delicious blend of flavors. The eggs are poached in the tomato sauce, allowing them to soak up all the tasty goodness. Serve this dish with some crusty bread or toast for a complete and hearty breakfast or brunch.
Ingredients
- Eggs (4)
- Tomatoes (4-5, ripe)
- Onion (1, finely chopped)
- Garlic Cloves (2, minced)
- Olive Oil (2 tablespoons)
- Basil Leaves (a handful, chopped)
- Salt (to taste)
- Black Pepper (to taste)
- Grated Parmesan Cheese (for serving)
Directions
- Heat olive oil in a large skillet over medium heat.
- Add the finely chopped onion and minced garlic cloves to the skillet and sauté until they turn translucent and fragrant.
- Add the ripe tomatoes to the skillet, crushing them gently with your hands as you do so. Remember to remove the stems and any tough cores from the tomatoes.
- Stir in the chopped basil leaves, salt, and black pepper. Reduce the heat to low and let the mixture simmer for about 15-20 minutes, until the tomatoes break down and the sauce thickens.
- While the tomato sauce is simmering, bring a small saucepan of water to a gentle boil.
- Carefully crack the eggs into the simmering water, one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- Using a slotted spoon, carefully transfer the poached eggs to a plate lined with a paper towel to drain off any excess water.
- When the tomato sauce has thickened to your liking, create little wells in the sauce using a spoon and carefully place the poached eggs into the wells.
- Cook the eggs in the tomato sauce for an additional 2-3 minutes, allowing them to warm through.
- Serve the eggs and tomato sauce hot, sprinkled with grated Parmesan cheese.
- Enjoy the delicious combination of perfectly cooked eggs and homemade tomato sauce!
