It’s wet, it’s grey, it’s dark at 1 o’ clock in the day, there’s a recession, the country is falling apart, I’m working too much, I NEED comfort food!! OK, maybe it’s not that bad but the weather that we’ve had the last week really isn’t helping matters, today was the first day I actually ventured outside for some fresh air. This recipe is a perfect “pick me up” when you need something warm and comforting, it’s as far from “fine dining” as you can get, it’s wet, sloppy, requires lots of bread for mopping and is the perfect cure for a bad mood. There’s no way to dress it up, it’s simple, rustic and soooooo delicious. I served it with some Parmesan mash I had left over from dinner the night before, I love fried eggs and mash anyway so the addition of tomato sauce makes it even better.
what you need:
1 x 400g tin of Italian tomatoes – De Cecco pomodorini if you can get your hands on some.
4 eggs – I prefer cornfed
1 small onion
1 clove garlic
olive oil
6-8 leaves basil
grated Parmesan cheese
sea salt and black pepper
tsp sugar
lots of crusty bread or Parmesan mash
what to do:
chop your onion and garlic:
fill the base of a pan with oil, add your onions and garlic and cook over a low heat for 7-10 mins until soft but not coloured:
add your tomatoes and cook for 10 mins until starting to thicken, season, add your sugar and basil and cook for a couple of minutes.
add your eggs to your sauce:
cover and cook until the white is cooked and the yolk is soft and runny:
season and sprinkle with Parmesan:
serve with crusty bread or left over mash and enjoy the childish fuzzy feeling of breaking the egg:
eat, mop, slurp……….repeat!!
buon appetito!
Sounds like something I could get well stuck into this weather (as I look out at the snow, which is making me very reluctant to leave the house!)
Hmmm, sounds scrumptuously divine…
My silly company had blocked blogspot for a while so I couldn’t see pictures nor comment on the blog, but access is back
oooooooooooooooo yummy!!!!
Oooh yum, a solitary lunch for me today maybe, I can’t imagine getting my family to eat it though
Ah…simple simple and very delicious indeed..thanks for this quick and simple idea!!
Yeah, I agree recession in the midst of winter is even harder to bare..for me anyway..
Well..at least you got a job!
Looking forward to more blogs to come
thank you for your words the other day……all the comments mean a lot
Hey it’s the feedback queen again
I haven’t made the eggs yet but just wanted to let you know that I made the mushroom sauce(used red wine) from your pasta the other day to go with my steak and it was so good that we made it FOUR nights in a row…….:D
With steak, with chicken, with chicken again and then again with…….you guest it, steak.
DIVINE!!!!!
dp – it didn’t snow much here:(
amadan – welcome back, was wondering where you were:)
rach – my sentiments exactly:)
adel – true, should be appreciating everything we
have!
kg – don’t mind the rest of them, tuck in:)
manuel – hope you’re doing ok?
kat – hahahaha, good to hear:)
Hi, I just wanted to thank you for this delicious recipe (and loads more!). I made it on Saturday evening and it was fantastic. DH also loved it. Think it’ll become a regular thing in our house from now on.
welcome mh – delighted to hear it went down so well. It’s so simple but something you would never think would be so delicious, that’s why I love it! And you gotta keep DH happy:)
I made it twice over the last weeks and it was really a oh-sweet-childhood moment. Just one question though: what’s the secret to keep the eggs together? Mine were all over the place.
Hey andrea, welcome to the world of blogging giving me a bit of competition;) Great to have another Irish Italian food blog! Before I break the eggs into the pan, I made a little hole or well in the sauce and that seems to make it easier.
This sounds absolutely delightful. I love it when something so simple is so delicious. And your pictures are beautiful. Thank you for sharing!
What a scrumptious dish and a total pick-me-up for the dreary weather. Those eggs are perfectly cooked and gorgeous looking. Nice photos too!
oh my!! this looks sooo amazing. i cant wait to try this! thanks for sharing.
looks yummy, I love eggs in sauce!
welcome deseree, angela, foodisluv and gina:) thanks for your lovely comments!
what great comfort food! This looks amazing.
Those are the freshest eggs I’ve seen in a long time…wow! You can’t beat golden yellow (almost orange) yolks. Looks great.
Thanks Christine, I used cornfed eggs so they always have a much stonger colour and a really nice flavour too!
so i made this with the parmesan mash potatoes and it was SO good. it didnt take very long either. im such an egg whore, i love finding new ways to eat eggs!
Looks delicious, I’m definitely going to give this a try soon. I like egg foods.
Just made this, left out onions and garlic and added spinach and chopped chirizo as an alternative. Was divine, will definitely do it again…thanks!
Hi Lorraine, this might be a definite one today! Sounds delish, had a late one last night in Piccola for Mick’s 70th so wrecked today and that sounds very easy to make for lunch! Hi to Bru and Alesia, couldn’t get over her the other day in Piccola, I was singing Peppa Pig song and I think I was the only one that knew it so she wasn’t too shy with me. Anna was singing all the single ladies wrong and she pulled her up each time, she’s hilarious!!!
foodisluv – glad you liked it, egg whore I love it:)
tmdj – me too:)
MissTee – hi Tara, I def like the idea of spinach and chorizo, must try it next time…
Debbie – I heard ye were partying all right:) She is a peppa pig addict, great to hear she wasn’t so shy for a change! She’s like her mother;) She LOVES the single ladies and pokerface…..
i dont know if anyone still looks at this … as a child this was a morning staple….
great to see you highlight this but i must say …. i like that you start from diced tomatoes but there is an problem i see .. its the suger thing .. perhaps north americas taste favours sugar but i have a different suggestion ….
go to your local italina store and find passata .. this is the tomato sauce base and staple that italians keep in the wine cellar ….
diced tomatoes are to raw … crushed is to think and to raw .. passata is tomatoes crushed, juice and all, cooked down to thin soup consistency .. but the key is it has been pre cooked – simmer. if you can find it with basil all the better – that will be sweet naturally.
even if you go all out and used canned san marzano tomatoes it wont work — it must be simmered to make passata – if you want to understand the consisteny needed buy a bottle then work backwards so your finished simmer sause looks the same. cook for at least 1 hour – hence just buy passata – it wil say on the bottle. dont pay more than $3 a bottle – i can get it for $2 in canada
all the suggetions i read sound great – i have had it many ways – the best is always garlic and basil. although i will offend many – dont bother with fresh garlic and basil – it takes alot of experience to truly master these as well as a true italian cook in italy. you will get better results with dried.
have fun — and for reference my uncle owns a five star resturant in veneto province – and i go as much as i can
I made a variation of your recipe for breakfast this morning….
Oh.
So.
Good.
Thanks for sharing!!
Great to hear, glad you enjoyed them:)