Teresa's Recipes
Tuscan-Style Eggs and Tomato
This Tuscan-Style Eggs and Tomato dish is a vibrant, hearty, and satisfying meal that brings the essence of Italian cooking right to your kitchen. This simple yet iconic dish combines the richness of eggs with the freshness of vine-ripened tomatoes, infused with aromatic garlic and crowned with fresh basil. Known in Italy as 'Uova al Pomodoro', it's a beloved breakfast and brunch dish that will transport your senses to the sun-drenched Tuscan countryside.
Ingredients
- 1/4 cup, torn Fresh basil leaves
- 1/2 teaspoon, freshly ground Black pepper
- 1/2 teaspoon, or to taste Sea salt
- 2 cloves, minced Garlic
- 2 tablespoons Extra-virgin olive oil
- 4 medium, diced Ripe tomatoes
- 4 large Eggs
Dietary Notes
- Servings: 2
- Dish Type: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 280
- Fat: 20g
- Carbs: 10g
- Protein: 14g
- Sodium: 400mg
- Sugar: 5g
Instructions
- Heat the extra-virgin olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet, stirring frequently. Sauté for about 1 minute until the garlic becomes fragrant but not browned.
- Add the diced tomatoes to the skillet. Cook for about 3-4 minutes until the tomatoes soften and release their juices, stirring occasionally.
- Create four small wells in the tomato mixture using a spoon. Carefully crack an egg into each well, ensuring not to break the yolk.
- Cover the skillet with a lid and let the eggs cook for about 4-5 minutes until they reach your preferred level of doneness.
- Season the dish with sea salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.
- Sprinkle the torn fresh basil leaves over the top of the dish just before serving to maintain their vibrant color and flavor.
- Serve the dish hot, ideally with a side of crusty bread to mop up the delicious juices. Enjoy your taste of Tuscany!
Tips
- For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic.
- You can use canned diced tomatoes when fresh ones are not in season. Just make sure to drain the excess liquid before adding them to the skillet.