Us Infonghet

Eggs in a Tomato and Mushroom Sauce

This is a speciality of the peasant cuisine of Venezia Giulia. It is generally considered not to be the sort of dish to serve to a special guest – which is a shame as the flavour is so delicious, especially when the wild mushroom season is at its peak in the autumn.


  • 8 eggs
  • salt and pepper
  • a handful of fresh parsley, finely chopped
  • 1 tablespoon olive oil
  • 75 g (2Β½ oz) butter
  • 2 cloves garlic, chopped
  • 225 g (8 oz) fresh ceps (or other fresh wild mushrooms), sliced
  • 225 g (8 oz) canned tomatoes, seeded and chopped


Place the eggs in a pan of cold water, bring to the boil and cook for 6 minutes. Remove from the heat, dip in cold water and remove the shells. Cut them in half lengthways, sprinkle with salt and pepper and then with the parsley.

Fry the oil, butter and garlic together for a minute in a wide pan. Add the mushrooms and the tomatoes, stir and cook for 10 minutes. Arrange the eggs, cut side up, in the sauce. Add a little water and cook over a very low heat for a further 10 minutes, spooning the sauce over the eggs from time to time. Serve hot as a starter or with fried slices of polenta () as a main course.