Uova al Pomodoro (pronounced: whoa-vul-poe-moe-door-o) simply means eggs in tomatoes. It is a simple Italian dish of tomatoes, eggs, and aromatics. Each region adds different seasonings to make their own adaptation.
Blistered, juicy tomatoes infused with garlic surround beautifully poached eggs and make a simple, but stunning dish. Whether you are having it for breakfast, brunch, lunch, or dinner Uova al Pomodoro is delicious served on it’s own, over grain-free pasta like Cappello’s fettuccine, or, on top of toasted Canyon Bakehouse gluten-free bagels.
Uova al Pomodoro
- 1-2 Tbsp extra virgin olive oil
- 6 cloves of garlic
- 1 pint of cherry, or, grape tomatoes
- sea salt
- black pepper
- onion powder
- garlic powder
- eggs (2 per person)
- fresh basil
- Drizzle the olive oil over the bottom of a 10-inch fry pan and heat over low-medium heat.
- Crush the cloves of garlic and remove the skins. Chop the garlic and add it to the warm oil. Allow the garlic to infuse the olive oil for about 2 minutes.
- Add the tomatoes to the pan, stir to coat in the olive oil and garlic. Season with sea salt, black pepper, onion powder, and garlic powder. (I like to start with 1/2 a teaspoon of each spice, taste it, and add more of each spice until it taste the way I like it.)
- Cook the tomatoes over medium heat until they begin to blister and burst. (The tomatoes should begin to blister around 5-7 minutes. If they are cooking, but not splitting, pierce each tomato with a pairing knife.)
- Once the tomatoes are blistered and the juices are flowing, use a spoon to make little “nests” in the tomatoes. Crack an egg into each of the “nests”. Season each egg with sea salt and black pepper.
- Cover the pan with a lid. Turn the heat to low and simmer the tomatoes and eggs for 5-7 minutes. Once the whites have cooked all the way, the dish is ready. (Don’t overcook the eggs otherwise the yolks will not be runny.)
- Remove the pan from the heat. Top the eggs and tomatoes with freshly chopped basil. Serve each person a couple of eggs and plenty of tomatoes.