An Easy Egg Recipe And My Inner Domestic Goddess
Hello Breakfast-Lover and welcome to my Italian Eggs recipe. For this recipe Eggs are simmered in a hearty tomato sauce before being drizzled with olive oil, spattered with parsley and sprinkled with Parmesan cheese. Super easy. Super delicious. Click here to jump down to the recipe now or read on to find out about my inner domestic goddess.
Do you have an inner Domestic Goddess? You know the one: That lady inside of you whose smile beams brightest when all the laundry’s done, the house is tidy and dinner’s ready on time?
My inner Domestic Goddess rarely flashes a smile my way. I just don’t have it together enough most of the time.
But there was that one morning…
My in-laws were visiting from the UK and old friends of theirs happened to be in town. We decided at the last minute to have everyone over for breakfast.
I woke up early and jumped into the shower thinking about what I could make. I remembered hearing Nigella Lawsom (inner AND outer Domestic Goddess extraordinaire) talking on The Splendid Table about her Eggs in Purgatory recipe.
Eggs cooked in a hearty tomato sauce? That sounded simple and charming. My inner Domestic Goddess nodded with approval.
“Let’s do that,” she whispered. And I think she took over from there.
I had two big ziplocks of tomato sauce full of Italian sausage, roasted peppers and sweet Vidalia onions in the freezer. I popped them into the microwave to defrost before blow-drying my hair.
As everyone sipped coffee I divided the sauce into two big skillets, turned on the heat and got some garlic bread warming in the oven. I looked around the kitchen. Everything was tidy and under control. She nudged me towards our guests. I sat and drank coffee. I laughed. I talked. I bounced my toddler on my knee. My goddess smiled at me.
When I heard the pans burbling I went back to the kitchen, turned down the heat and cracked in some eggs. My father-in-law and his buddy came around and asked questions, “You’re cooking the eggs in there? Will they turn red? Will they sink? How will we get them out?”
I wasn’t worried by their questions; she was in control here and it would all work out.
I covered the pans so that the eggs could set and I put out bowls of strawberries (washed but greens still attached), whole tangerines and a jug of orange juice. Then I sliced the bread and took the pans off the heat. I drizzled olive oil and grated Parmesan. Then I used kitchen shears to snip snap parsley leaves over it all.
I carried the skillets to the table and everyone ooooooed, including me.
It was delicious. And simple. And I was relaxed. And my inner Domestic Goddess clapped and cheered. And oh how I basked in her praise!
This is the easy egg recipe that I developed after that perfect morning.
It doesn’t require leftover frozen tomato sauce but if you have some, use it. Just make sure that it’s hearty and full of bits and pieces since the pieces act as a mold for your eggs (you’ll see what I mean in the recipe below). Fill your skillet with no more than an inch of the sauce. Proceed as described below.
- a 28 ounce can of petite dice tomatoes
- ⅛ tsp red pepper flakes
- ½ tsp dried oregano
- 4 large eggs
- 1 tsp olive oil
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley (or basil)
- Pour the can of tomatoes with their juice into a large skillet. Add ½ teaspoon of salt, ¼ teaspoon of coarse black pepper, the red pepper flakes and the oregano. Warm it over medium-high heat until it starts burbling. Reduce the heat to low and simmer the sauce for 5 minutes.Taste. Add more salt if needed.
- Use the back of a spoon to nudge some tomatoes apart. Carefully crack an egg into the liquid where the tomatoes used to be. Make space for another egg and then crack it in. Repeat with the remaining eggs. The eggs should not be submerged but should be nestled among the tomatoes.
- Increase the heat to medium-low and cover the skillet. Cook for 7-10 minutes, until the whites have solidified but the yolks are still runny. Note that with my stove and my skillet I have to turn the pan periodically so that the eggs heat evenly and cook in the same amount of time. You may need to do the same.
- When the eggs are cooked to the desired doneness, drizzle each egg with ¼ teaspoon of the olive oil, top with a small pinch of coarse black pepper and one quarter of the Parmesan cheese. Sprinkle the parsley over top of everything. Use a big serving spoon to scoop the eggs along with sauce onto plates. Make sure there’s something toast or bread-like around to dip into the eggs and soak up the sauce. Eat. Smile. Be happy.
This recipe was originally part of Brunch Week 2013, when a group of bloggers got together to all share their favorite brunch recipes on their. Here are links to brunch recipes from some of the other brunch weekers shared.
Brunch Beverage Recipes
Brunch Egg Recipes
An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos
Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums
Brunch Dessert Recipes
Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks