Uova al Tegamino con Pomodoro

Baked Eggs with Tomatoes


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This really is a delightfully simple, nutritious and colourful dish, which comes from Lazio. Serve it with plenty of crusty bread and a dressed green salad. If you like, you can add some chopped canned anchovy fillets or capers to the tomato sauce after straining, which will give a more robust-tasting dish. Alternatively, you could sprinkle the finished dish with a generous pinch of dried oregano or torn fresh basil leaves. This recipe will make enough to feed four people, but if you are serving it as an appetizer, it will stretch to eight people.


  • 500 g/1 ¼ lb/2 ½ cups canned tomatoes, seeded and chopped
  • 45 ml/3 tbsp olive oil
  • 8 eggs
  • sea salt and ground black pepper
  • green salad, to serve (optional)


  1. Preheat the oven to 200°C/400°F/Gas 6. Put the tomatoes into a pan with 30 ml/2 tbsp water and 2 pinches of salt. Cover the pan and simmer slowly for 30 minutes, stirring occasionally.

  2. Push the tomato sauce through a sieve or strainer using the back of a spoon.

  3. Pour the oil into an ovenproof dish and pour the sauce on top of the oil. Crack the eggs on top of the sauce carefully, so you don’t break the yolks, and dust with pepper.

  4. Bake for 5 minutes, or until the eggs are just set but the yolks are still runny. Serve immediately, with a green salad, if you like.