The eggs in tomato sauce is a traditional Roman dish, simple yet surprising, that brings to the table all the flavor of humble and creative cooking. Mine are not exactly ‘Roman style’, the omelet should be thinner, it would require Roman mint and Pecorino Romano, but it’s a dish I love and I share it with you. Despite the name, there’s no trace of meat: the eggs are cooked as a thin omelet, cut into strips and immersed in a fragrant tomato sauce, reminiscent of the preparation of real tripe. It’s a rustic, economical, and flavorful recipe, perfect for those who love to rediscover the authentic flavors of yesteryear. If you love egg recipes, try the purgatory eggs recipe, the creamy potato omelet, the stuffed rolled omelet or the baked omelet with zucchini and ricotta.
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OTHER RECIPES WITH EGGS
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Eggs in Tomato Sauce
- 4 eggs
- as needed salt and pepper
- 1 3/4 cups rustic tomato sauce
- 3 tbsps chopped celery, carrot, and onion
- as needed extra virgin olive oil
- as needed chopped parsley
- 1 oz grated Parmesan cheese (or Pecorino)
Tools
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- 2 Pans
Steps for Preparing Eggs in Tomato Sauce
In a pan, sauté chopped celery, carrot, and onion with a drizzle of oil. Add the tomato sauce, I use chunky, season with salt and let the sauce thicken while covered.
Break the eggs into a bowl. Add salt and pepper and mix quickly with a fork. Pour a few tablespoons of oil into a pan. Add the eggs and cover with a lid and cook on low heat. When it detaches from the pan, use a plate or lid to flip the omelet and finish cooking. Let it cool slightly.
Cut the omelet into strips and add them to the tomato sauce. Let it flavor, stirring, for a couple of minutes. Serve with chopped parsley and a sprinkle of Parmesan or Pecorino and perhaps some good bread.
Storage
You can store the eggs in tomato sauce for one day in the refrigerator.
