Uova al pomodoro – Italian Eggs in Tomato Sauce Recipe
Uova al pomodoro are simple eggs cooked in an aromatic tomato sauce with garlic and herbs. In Italy they’re served for breakfast or a light dinner, often with a slice of bread for mopping up the sauce. It’s the Italian cousin of shakshuka, but with a gentler, herb-forward character.
Uova al pomodoro are Italy’s answer to shakshuka – eggs gently set in a herb-scented tomato sauce, but with a milder, more homely character. Garlic, onion, and olive oil create a base full of umami, while tomatoes with basil or oregano give a fresh, slightly tangy sauce that just begs to be mopped up with bread. It’s a dish that combines breakfast simplicity with the heartiness of lunch or dinner.
Chef's tips
Cook the tomato sauce a few minutes longer than your intuition suggests – it should thicken slightly, otherwise the eggs will spread out and it will be harder to control how set they are. Crack the eggs into small wells in the sauce and watch the heat: it should be low, and the pan preferably covered so the whites set while the yolks stay runny. Be careful not to overdo the acidity – if the tomatoes are very sour, add a pinch of sugar or a little butter at the end of cooking.
How to serve
Serve the eggs in tomato sauce straight from the pan with plenty of fresh baguette, focaccia, or even simple toast for dipping into the sauce. For breakfast, a cup of black coffee is enough, but for a light dinner a glass of light red wine or water with a slice of lemon works great. It’s an ideal dish for a quick meal after getting home late – it’s made in one pan and doesn’t require long standing over the stove.
Ingredients
- eggs - 4 piece
- chopped canned tomatoes or passata - 400 g
- small onion finely chopped - 0.5 piece
- garlic finely chopped - 2 cloves
- olive oil - 2 tablespoons
- dried oregano - 0.5 teaspoons
- fresh basil or parsley chopped - 1 tablespoon
- pinch of sugar to balance the acidity of the tomatoes - 1 pinch
- salt and black pepper to taste
Preparation
- Heat the olive oil in a medium frying pan with a lid over medium heat.
- Add the finely chopped onion and cook for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the garlic and cook for about 30 seconds more, until it becomes very fragrant.
- Pour in the canned tomatoes or passata, add the dried oregano, a pinch of sugar, salt, and pepper. Stir to combine.
- Simmer the sauce over medium heat for 8–10 minutes, uncovered, until it thickens slightly. Stir every few minutes so it doesn’t catch on the bottom.
- Use a spoon to make 4 small wells in the sauce. Carefully crack one egg into each well, trying not to break the yolks.
- Cover the pan with a lid, reduce the heat to low, and cook for 6–8 minutes, until the whites are set and the yolks remain slightly runny. If you prefer firmer yolks, cook 1–2 minutes longer.
- Sprinkle the dish with chopped basil or parsley. Serve immediately, preferably with a slice of fresh bread.
Storage
Leftover eggs in tomato sauce taste best fresh. If needed, cool quickly, refrigerate in a covered container, and eat within 1 day, reheating gently so the eggs don’t overcook too much.
