Growing up, my mother would make a feast of a brunch every Sunday after mass. Eggs were always on the menu, and more often than not, Italian Eggs were the main dish. My mother called them Italian Eggs and that’s what I call them now. I don’t know the original source of the recipe, but I do know that my mother tweaked it (as she does all recipes) to make them her own. This recipe is an absolute MUST with kids – they love it! It couldn’t be easier and, depending on how many you are feeding, the sauce yields enough for two meals and can be kept in the fridge for a good 4-5 days.
Here’s what you will need:
2-3 small onions, thinly sliced
1 can of peeled tomatoes (without any basil or spices added)
1 red pepper, diced
eggs (for you to determine the amount to serve)
What to do:
1. take eggs out of the fridge to give them a chance to get to room temperature while you get everything else ready
2. chop your small onions and pepper, set aside in different plates
3. drizzle some olive oil on your pan (deep enough for poaching the eggs) and put heat on high to start
4. place onions in the pan to sauté them a bit, bring heat down slightly
5. place pepper in pan to cook a bit
6. add the full can of tomatoes, then mash the whole tomatoes by cutting them and pressing your big cooking spoon into them (the idea is to create a thick, chunky sauce here)
7. with the heat on medium/high, crack eggs into the sauce to poach them
8. watch the eggs and spoon the sauce over the top of the eggs to fully cook the top of the eggs as well
Toast a couple of slices of bread, pour a glass of orange juice, and you have a perfect meal!
As I said, the kids love it. I place one egg in their bowl, break the yolk slightly and they go to town with their toast, dipping it in and munching it up. It’s a sure win in my home. Since I was a child and now as a mom for my children. I’m happy to pass it on to other mamas – I hope you enjoy it!