This is a very loved recipe from my Italian heritage and childhood. Have a nice Italian loaf or French baguette on hand to soak up the delicious sauce.

Dora
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.

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  • Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.

Nutrition Facts

154.4 calories; 7.5 g protein; 5.3 g carbohydrates; 186 mg cholesterol; 373.8 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2008
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 Read More
(19)

Most helpful critical review

Rating: 1 stars
07/01/2008
Don't know what I did wrong here. it's a simple recipe. I didn't have french or italian bread; instead I used onion rolls I already had...didn't think that would matter. Tomatoes too ripe? There was so much juice I ended up cooking the eggs in a separate pan. Granted I've never tried this recipe but I couldn't imagine cracking an egg into so much liquid. The end result was inedible. Bland.... Maybe this needs to have the sentimental value attached to taste right. Sorry but I had my first failed and disappointing experience w/ an allrecipes.com recipe tonight. The only saving grace was the hamburger staek w/ gravy I prepared on the side. Read More
(1)
42 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/16/2008
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 Read More
(19)
Rating: 5 stars
10/10/2006
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. Read More
(18)
Rating: 5 stars
10/31/2002
This is comfort food at its best. It reminds me of my Nonna's cooking...simple and delicious! Read More
(14)
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Rating: 5 stars
06/27/2011
My dad used to make this all the time. I was so excited to see the recipe here! I made it for dinner tonight and my husband gave it a two thumbs up. I did two things differently: 1) I removed the skins from the tomatoes by plunging them into hot water and 2) I gently sauteed chopped onions with the oil before adding the chopped tomatoes. Next time I'll try this with sauteed tri-color bell pepper and kick it up a knotch by adding a few flakes of chili pepper. Adding fresh chopped up Italian herbs also adds great flavour. Will definitely be making this again. Thanks for sharing! Read More
(9)
Rating: 5 stars
09/07/2010
I loved this growing up. Having grown up in a Italian household this was my choice of food when I wanted a fast breakfast lunch or dinner. Still love eating it. This is the best!!!! Read More
(6)
Rating: 5 stars
12/05/2003
This dish is delicious and very easy to make. Great for breakfast. I'm glad to have found it. I have no suggestions it's wonderful the way it is. Read More
(3)
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Rating: 5 stars
09/06/2006
This is so easy to make and so perfect when you have tomatoes from the garden. We love it and make it all the time when tomatoes are in season. We've begun adding other yummy veggies like mushrooms and squash with complete success. Read More
(3)
Rating: 5 stars
01/08/2003
Very good! Simple tasty and colorful. Great with garden fresh tomatoes. A keeper. Read More
(3)
Rating: 5 stars
01/10/2003
Easy to make and very tasty! I like that the egg white don't get dry like sunny-side-up. Read More
(3)
Rating: 1 stars
07/01/2008
Don't know what I did wrong here. it's a simple recipe. I didn't have french or italian bread; instead I used onion rolls I already had...didn't think that would matter. Tomatoes too ripe? There was so much juice I ended up cooking the eggs in a separate pan. Granted I've never tried this recipe but I couldn't imagine cracking an egg into so much liquid. The end result was inedible. Bland.... Maybe this needs to have the sentimental value attached to taste right. Sorry but I had my first failed and disappointing experience w/ an allrecipes.com recipe tonight. The only saving grace was the hamburger staek w/ gravy I prepared on the side. Read More
(1)