Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Baked Eggs in Tomato Sauce (Uova alla Contadina)
Make it a brunch to remember with these scrumptious baked eggs in tomato sauce. Don’t forget a thick slice of grilled bread to soak it all up
Do you have a favorite brunch recipe you always use to make your Sunday special?!? Here is one that I love and I would like to share with you today. Honestly I make this for a fun lunch next to a big green salad or any weeknight I want to change things up. This irresistible why-did-I-bake-just-one-for-myself uova alla contadina (how we would call it in Italy) are simply perfect for any occasion.
What’s not to love about this dish?! It has perfectly baked, soft eggs, over a flavorful tomato sauce, all covered in a cheesy top, served up in oven-safe cute bowl. It’s quick and super easy to make in a few simple steps.
Don’t forget a hot-from-the-grill thick slice of bread. You’ll definitely need it to scoop up the egg and soak up all the sauce, and clean up the bowl. I say this is one of those few fork-optional occasions. Shhh.. it will be our secret!
Buon appetito!
Other brunch recipes you might like:
Caprese-Style Savory French Toasts
Frittata Roll Ups Stuffed with Spinach and Ricotta (Rotoli di Frittata)
Zucchini Pancakes
Baked Eggs in Tomato Sauce (Uova alla Contadina)
Savory Tart With Artichoke Hearts
Mushroom, Potato and Fontina Quiche
Crispy and Light Potato-Spinach Tart
Egg and Pancetta on Toasted and Bread Cups
- INGREDIENTS:
-
- 1 cup of crushed tomatoes (or tomato sauce)
- 1 tablespoon of olive oil
- 1/2 small onion
- 1 or 2 peperoncini
- 2 large eggs
- 2 tablespoons Parmesan cheese grated (or shaved)
- 4 thick slices of bread
Slice and chop the onion in small pieces. Saute’ in a sauce pan with the olive oil. Cook for about 5 minutes.
Add the peperoncino (broken in half) and the crushed tomatoes.
Add salt, pepper and dried oregano to flavor, and simmer for about 10 minutes.
Divide the sauce into two oven safe small bowl.
Add the egg in the middle, careful not to break the yolk.
Sprinkle with sea salt, and more oregano if you like. Top with Parmesan cheese.
Bake in the upper part of the oven for about 15 minutes (for a soft egg) or 18 minutes (cook through egg).
While the eggs are baking, brush the bread slices with olive oil and grill on both side.
Serve immediately with the bread.
Buon Appetito
Baked Eggs in Tomato Sauce (Uova alla Contadina)
Make it a brunch to remember with these scrumptious baked eggs in tomato sauce. Don’t forget a thick slice of grilled bread to soak it all up
Servings:
2
Prep Time
10 min
Cook Time
20 min
Resting Time
Total Time
Ingredients
1 cup of crushed tomatoes (or tomato sauce)
1 tablespoon of olive oil
1/2 small onion
1 or 2 peperoncini
2 large eggs
2 tablespoons Parmesan cheese grated (or shaved)
4 thick slices of bread
Instructions
Preheat the oven to 350°F (180°C).
Slice and chop the onion in small pieces. Saute’ in a sauce pan with the olive oil. Cook for about 5 minutes.
Add the peperoncino (broken in half) and the crushed tomatoes.
Add salt, pepper and dried oregano to flavor, and simmer for about 10 minutes.
Divide the sauce into two oven safe small bowl.
Add the egg in the middle, careful not to break the yolk.
Sprinkle with sea salt, and more oregano if you like. Top with Parmesan cheese.
Bake in the upper part of the oven for about 15 minutes (for a soft egg) or 18 minutes (cook through egg).
While the eggs are baking, brush the bread slices with olive oil and grill on both side.
Serve immediately with the bread.
Buon Appetito
