Best 5 Italian Egg And Tomatoes Recipes

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**Unravel the Symphony of Flavors: Italian Eggs and Tomatoes - A Culinary Journey through Classic Recipes**

Step into the culinary realm of Italy and embark on a delightful journey with our collection of Italian egg and tomato recipes. These timeless dishes capture the essence of Italian cuisine, blending the vibrant flavors of sun-ripened tomatoes with the richness of eggs. From the classic Frittata to the hearty Shakshuka, each recipe promises a unique gustatory experience. Explore the simplicity of Uova in Purgatorio, where eggs are gently poached in a flavorful tomato sauce, or indulge in the rustic charm of Strapazzata, a scrambled egg dish elevated with the addition of tomatoes and herbs. Get ready to tantalize your taste buds and create a symphony of flavors in your kitchen.

Here are our top 5 tried and tested recipes!

ITALIAN EGG SANDWICH



Italian Egg Sandwich image

Provided by Giada De Laurentiis

Time 10m

Yield 1 serving

Number Of Ingredients 18

2 teaspoons olive oil
1 large egg
Salt and pepper
1 slice rustic white bread (1/2-inch-thick)
1 garlic clove
1 tablespoon grated Parmesan
1/4 cup warm Simple Tomato Sauce, recipe follows, or store-bought chunky marinara sauce, drained of excess liquid
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
  • Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

EGGS IN PURGATORY RECIPE



Eggs in Purgatory Recipe image

Eggs in Purgatory is an easy Italian dish that uses basic pantry ingredients and takes less than 30 minutes. This recipe allows two eggs per person - you can suit yourself how many you think you would like per person. Serve with lots of crusty bread for dipping and dunking, this is a meal the whole family will love.

Provided by Marcellina

Categories     Main Course

Time 23m

Number Of Ingredients 10

⅓ cup extra virgin olive oil
½ onion
1 garlic clove
14.5 oz (1 small can or 400g) canned whole tomatoes in tomato juice
½ teaspoon chilli flakes (or to your taste)
½ teaspoon salt
4 eggs
¼ cup grated Parmesan cheese
basil leaves
crusty bread (for serving)

Steps:

  • Finely chop onion and garlic.
  • Heat oil in skillet and add the onion.
  • Gently fry the onion until translucent and cooked through.
  • Add the garlic and cook for another minute or so.
  • Crush the tomatoes. Use a food processor or pour tomatoes into a bowl and crush with a potato masher or fork.
  • Add tomatoes, chilli flakes and salt to the skillet.
  • Gently simmer for 10 minutes until slightly reduced, stirring every now and then.
  • Take the skillet off the heat and make four little indents for the eggs.
  • Crack an egg into a small bowl and slip the egg into one on the indents. Repeat with the remaining eggs.
  • Return skillet to a medium heat and cover with a lid.
  • Cook for 6-8 minutes or until eggs are cooked to your liking.
  • Serve immediately sprinkled with grated Parmesan cheese and chopped fresh basil and toasted bread on the side for dunking and scooping.

Nutrition Facts : Calories 115 kcal, Carbohydrate 6 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 169 mg, Sodium 597 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SCRAMBLED EGGS AND TOMATOES



Scrambled Eggs and Tomatoes image

A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.

Provided by SCGOATS

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 5

2 large eggs, beaten
2 tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

Steps:

  • In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
  • Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g

ITALIAN EGG AND TOMATOES



Italian Egg and Tomatoes image

A tasty and budget friendly meal that's inspiration comes from a local Italian restaurant. Prep time and cook time do not include making or grilling the polenta. As I use Parmesan cheese polenta I have made the night before and therefor just slice and grill it. You could also buy and use pre-made polenta although to me it has less flavor.

Provided by Debbwl

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, diced
1 large garlic clove, minced
14 ounces diced fire-roasted tomatoes
salt and pepper
2 eggs
2 slices provolone cheese
4 slices prepared polenta, grilled

Steps:

  • Heat olive oil over medium heat and add diced onion sauteing till pale give or take about 3 minutes. Add garlic and diced tomatoes and heat for about 2 minutes. Season to taste with salt and pepper.
  • Break eggs into skillet and cook for 2 minutes. Top each egg with slice of provolone. Cover skillet and reduce heat to low. Simmer 3 to 5 minutes or untill eggs are firm with soft centers and cheese has melted.
  • Carefully spoon tomatoes and egg into two flat soup bowls and place two slices of grilled polenta into each of the two bowls on outer edge.

ONE-SKILLET ORZO WITH TOMATOES AND EGGS



One-Skillet Orzo With Tomatoes and Eggs image

Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.

Provided by Sarah Jampel

Categories     One-Pot Meal     Dinner     Pasta     Orzo     Egg     Tomato     Mozzarella     Butter     Onion     Garlic     Basil     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 4 servings

Number Of Ingredients 11

2 Tbsp. unsalted butter
1 small or medium onion, finely chopped
2 garlic cloves, thinly sliced
½ tsp. crushed red pepper flakes
1 cup orzo
2 cups canned whole peeled tomatoes with juices (from one 28-oz. can), cut up with kitchen shears
1¼ tsp. kosher salt
4 large eggs
4 oz. mozzarella, coarsely grated (about 1 cup)
Freshly ground black pepper
Torn basil leaves (for serving)

Steps:

  • Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, until onion is softened and translucent, about 4 minutes. Add orzo and stir until coated in butter, about 30 seconds. Add tomatoes and juices and cook, stirring, until liquid is reduced and tomatoes are starting to stick to skillet, about 4 minutes.
  • Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan (a baking sheet works well if you don't have a lid), and cook 8 minutes, stirring halfway through. Uncover and simmer 1 minute-mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan.
  • Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes. Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes. Remove from heat and top with a few grinds of pepper and basil to serve.

Tips:

  • For the best flavor, use ripe, juicy tomatoes. Roma tomatoes are a good choice.
  • If you don't have fresh basil, you can use dried basil. Use about 1/4 teaspoon of dried basil for every tablespoon of fresh basil.
  • Don't overcook the eggs. They should be cooked through but still soft and tender.
  • Serve the eggs and tomatoes immediately with crusty bread, pasta, or rice.

Conclusion:

Eggs and tomatoes are a classic combination that is both delicious and versatile. This Italian-style dish is a great way to enjoy this classic pairing. With its simple ingredients and easy preparation, it's a perfect meal for any occasion.

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