December 1, 2012
What to do when you have nothing in the house but stale bread, a few (great) tomatoes and a fresh egg?
And not much energy to cook?
This is the dish for you:
1. Heat olive oil and and a clove of unpeeled garlic over a medium flame until fragrant.
2. Add several peeled & chopped tomatoes and a pinch of salt.
3. Cook for 10 minutes and remove the garlic clove.
4. Put the tomato mixture into a blender. Blend.
5. Bring water to a boil in a smallish pot. Add a good pinch of salt. Poach your egg(s) in the boiling water for a few seconds (if you’re Italian) or longer (if you’re like me).
6. Add the warm tomato sauce to a shallow bowl. (OPTIONAL: Spoon on a dollop of fresh ricotta.) Carefully place your egg(s) on top. Garnish with fresh basil or thyme & serve with toast drizzled with a yummy oil.
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This recipe was adapted from the recipe for cuciniello in Roberta Corradin’s gorgeous book, Taste and Tradition (2): A Culinary Journey through Southern Italy. Thanks, Ro!
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I tried the french fry pizza ONCE!!!!!
Once is enough for me, too. Now I can’t even look at them.
i am so making this for lunch! thanks for sharing! Love your photos as always – you always seem to make the common seem extradordinary. You have a special eye!
Ciao Karen–sei gentile! Grazie & buon appetito.
I lose my appetite when I see Americans dump ketchup on their scrambled eggs, but your combination of tomatoes and eggs seems much more palatable!
You’ve got a point about ketchup on eggs, Sam….
Sweet Jann,
OOOOOO. Lovely.
I’m on my way over, dear. Please put on some STRONG coffee.
Love. Xxxx
OK, Kim–got my Mocha espresso maker on the burner. See ya soon!
Oh, another great recipe, Jann! And your photos, as always, are magnificent!
Ciao Susan–thanks for dropping by…
I’ve just eaten brunch. But after reading this recipe and looking at the mouthwatering photo, I’m hungry again. Ho fame!!!!
🙂
Beautiful colours and images and flavours no doubt Jann. I love this style of eating. Fewest possible ingredients for maximum pleasure… Of course great tomatoes, fresh eggs from the hen and wonderful Sicilian bread – stale or not – would surely raise the bar. Have a wonderful Sunday! xx
You are so right, Janine. Gotta have great tomatoes, and an egg fresh out of a hen would add a lot!
We have some red sauce and will try this for breakfast. I like pizza with an egg on top Bismark in the north can’t remember having it in Sicily.
It’s funny, Dennis, that you mentioned the dish for breakfast. I doubt that Italians would ever consider eating this before 1 pm. More likely, it would be a light dish for evening supper. I don’t think I’ve seen the pizza with egg in Sicily either. The really weird thing that siciliani seem like on top of pizza is french fries!
Never heard of this…I’ve got to try it! Sounds so
good and easy too!
Buon appetito!
Yum, that is lunch sorted for me.
🙂 Love how Australian you sound, Debra!
This sounds, and looks, oddly appetizing! I am inspired now to go and see what’s cooking for supper. I bet it’s not eggs and tomatoes…but sometime in the future it could well be.
Can you find tomatoes way up where you are this time of year?
When I have left over tomato sauce, I put it in a small frying pan. When it starts to sizzle,I place two eggs over the sauce. I then swirl the whites of the eggs into the sauce. When the whites are fully cooked, you have sunny side eggs on a bed of whites mixed in with the sauce. It’s a simple one pan recipe.
Josephine–grazie mille for this simple variation..mmmm.
Ciao Jann, This blog brings back memories, however my mother would get the sauce very hot and then poached the eggs in the tomato sauce rather then in water, this would allow the egg to pick up the flavors from the sauce. This was a great delicous treat. You must give it a try.
As always your blog is the best.
OK, John–great idea, and simpler, too. Sei amoroso, as Sicilians say.