Mamma Rita's Eggs and Tomato Sauce

Cooking Recipes Catalogue
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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. It's a great way to use any leftover eggs from Easter.

INGREDIENTS (for 4 servings):

PREPARATION:

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