Italian Egg And Tomatoes Food

ITALIAN EGGS

Steps:

• Pour the can of tomatoes with their juice into a large skillet.
• Stir in the salt, oregano, pepper, and red pepper flakes. Bring to a simmer over medium-high heat.
• Reduce the heat to low and simmer the sauce for 5 minutes. Taste. Add more seasoning, if desired.
• 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 until the whites have solidified but the yolks are still runny, 7-10 minutes. 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 some olive oil and sprinkle with Parmesan and basil/parsley (if using).

EGGS IN PURGATORY RECIPE

Steps:

• Finely chop onion and garlic.
• Heat oil in skillet and add the onion.
• Gently fry the onion until translucent and cooked through.
• Add the garlic and cook for another minute or so.
• Crush the tomatoes. Use a food processor or pour tomatoes into a bowl and crush with a potato masher or fork.
• Add tomatoes, chilli flakes and salt to the skillet.
• Gently simmer for 10 minutes until slightly reduced, stirring every now and then.
• Take the skillet off the heat and make four little indents for the eggs.
• Crack an egg into a small bowl and slip the egg into one on the indents. Repeat with the remaining eggs.
• Return skillet to a medium heat and cover with a lid.
• Cook for 6-8 minutes or until eggs are cooked to your liking.
• Serve immediately sprinkled with grated Parmesan cheese and chopped fresh basil and toasted bread on the side for dunking and scooping.

ITALIAN EGG AND TOMATOES

Steps:

• Heat olive oil over medium heat and add diced onion sauteing till pale give or take about 3 minutes. Add garlic and diced tomatoes and heat for about 2 minutes. Season to taste with salt and pepper.
• Break eggs into skillet and cook for 2 minutes. Top each egg with slice of provolone. Cover skillet and reduce heat to low. Simmer 3 to 5 minutes or untill eggs are firm with soft centers and cheese has melted.
• Carefully spoon tomatoes and egg into two flat soup bowls and place two slices of grilled polenta into each of the two bowls on outer edge.

ITALIAN EGG SANDWICH

Steps:

• Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
• Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL

Steps:

• Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
• Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.

ONE-SKILLET ORZO WITH TOMATOES AND EGGS

Steps:

• Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, until onion is softened and translucent, about 4 minutes. Add orzo and stir until coated in butter, about 30 seconds. Add tomatoes and juices and cook, stirring, until liquid is reduced and tomatoes are starting to stick to skillet, about 4 minutes.
• Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan (a baking sheet works well if you don't have a lid), and cook 8 minutes, stirring halfway through. Uncover and simmer 1 minute-mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan.
• Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes. Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes. Remove from heat and top with a few grinds of pepper and basil to serve.

ITALIAN EGGS

Steps:

• Melt butter in frypan, cook onions until soft, then add tomatoes and cheese.
• Stir until well heated.
• Add beaten egg yolks and seasoning.
• Cook this mixture until it becomes creamy, stirring all the time.
• Serve on buttered toast, and sprinkle parsley on top.

ITALIAN EGGPLANT TOMATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
• Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
• Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.