Eggs in tomato sauce
6 servings
45 minutes
Eggs in tomato sauce are a vibrant blend of simplicity and sophistication. Tomatoes give the sauce a rich sweet-sour flavor that pairs wonderfully with the softness of egg whites and the tenderness of yolks. A light aroma of thyme and white wine adds refined depth, while mushrooms provide texture and additional richness. This recipe may have roots in Mediterranean cuisine, where eggs are often cooked with tomatoes and herbs. This dish is perfect for a cozy family dinner or a flavorful breakfast. It is best served hot, allowing the eggs to soak in the aromatic tomato sauce, creating a harmony of flavors in every bite. It can be complemented with fresh bread or crispy toast to enjoy every drop of the rich sauce.
1
Boil the eggs hard.
- Chicken egg: 9 pieces
2
While the eggs are boiling, slice the onion thinly. Peel the tomatoes and chop them finely. Chop the mushrooms as well. Grind the garlic in a mortar with a pinch of salt and five tablespoons of water.
- Onion: 200 g
- Tomatoes: 1 kg
- Fresh mushrooms: 250 g
- Garlic: 0.5 clove
- Salt: to taste
3
Clean the eggs, cut them in half, and slice thin pieces from the bottom of the whites so they can stand. Arrange them on a serving platter.
4
Heat oil in a pan. Sauté the onion on low heat until soft and translucent. Add tomatoes and cook, stirring and mashing them with a spatula for another 5 minutes. Add mushrooms, garlic mixture, thyme, wine, and pepper, and cook for 10 minutes. Stir in sugar until fully dissolved. Pour the sauce over the eggs and serve immediately.
- Olive oil: 4 tablespoons
- Onion: 200 g
- Tomatoes: 1 kg
- Fresh mushrooms: 250 g
- Garlic: 0.5 clove
- Fresh thyme: 1 piece
- Dry white wine: 5 tablespoon
- Ground black pepper: to taste
- Sugar: 1 teaspoon
