I was the type of child whom you had to chase all the time to make them eat anything, but when it came to eggs in a tomato sauce – chase me no more!
Eggs in tomato sauce. So simple to make, yet so wonderfully delicious. I can eat it all the time without getting tired of it. When I was little girl, I thought this was a traditional dish and everyone loved it as much as I did.
It was later when I grew up that I would understand nobody else, except my mom, would even imagine combining eggs and tomatoes into a single dish. Then I dared my friends to try it and they were amazed by the combination they never thought possible.
So here I am now, sharing our family recipe and daring you to try this wonderful dish as well.
Pour the tomato sauce in a deep pan. Add salt to taste. Then add 1 tablespoon of sugar to balance out the sourness of the tomatoes. Finally add 1/2 tablespoon of black pepper. Bring the tomato sauce to a boil and cook for 20 minutes on medium heat.
When the sauce is ready crack the eggs one by one, spaced from each other. Bring to a boil. After 10-15 minutes carefully turn the eggs without breaking them and add the sunflower oil. Let it boil for another 10 minutes. If you like to eggs medium hard cook them for less time.
When the dish is ready take some fresh basil, chop it roughly and sprinkle it on top.
Et voilà! Beautiful rich flavored eggs in tomato sauce.
You can make the tomato sauce from fresh tomatoes. If you like the eggs medium hard cook them for lesser time: ca. 7 minus on each side.
