2021-02SFC  Edible Austin Leaderboard

Uova al Pomodoro


Serves 2-4

By Will Packwood

Photography by Melanie Grizzel


Uova al Pomodoro


For 1 Batch(es)


  • 1/2 cup(s) good-quality, extra-virgin olive oil
  • 1 medium yellow onion(s), peeled, finely minced
  • 2 carrots, peeled, finely diced
  • Salt and pepper, to taste
  • 3 garlic cloves, peeled, minced
  • 1 Fresno(s) or other small chili(s), seeded, finely diced
  • 2 28-oz. cans whole peeled tomatoes
  • 14 fresh basil leaves
  • 3 sprigs fresh oregano, leaves only
  • 1 anchovy fillet(s), mashed to a paste
  • 4 large hen eggs
  • 1/4 cup(s) Parmigiano-Reggiano, grated
  • 1 1 baguette(s) or other rustic artisanal-style bread, sliced

Uova al Pomodoro Directions

  1. Place a large pot over medium-high heat and add the oil, onion and carrot. Season with a small amount of salt and pepper and allow the mixture to sweat until translucent. Add the garlic and chili and season with a small amount of salt and pepper. Continue cooking for 3 to 5 minutes.
  2. Using your hands, crush the tomatoes and add them to the pot. Add the herbs and anchovies and stir to combine. Adjust the heat to a very low simmer and allow the tomato sauce to simmer for 1½ to 2 hours. Adjust the seasoning, to taste.
  3. To prepare the eggs, transfer 4 to 5 cups of the tomato sauce to a large sauté pan and heat to a low simmer. Crack the eggs directly into the simmering tomato sauce and season with salt and pepper. Allow the eggs to poach to desired doneness (3 to 4 minutes for solid white and runny yolks).
  4. Serve the eggs and tomato sauce directly from the pan, garnished with a sprinkling of Parmigiano-Reggiano and an optional generous drizzle of extra-virgin olive oil. Serve with the sliced bread for dipping.

Recipe notes

Store any unused sauce in the refrigerator for up to 1 week.

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