Uova al Pomodoro
23 January 2026
Uova al Pomodoro is a rustic, comforting, Italian dish of eggs poached in savory tomato sauce. Originating from Southern Italy, Uova al Pomodoro combines olive oil, garlic, tomatoes, and herbs, and usually served with a crusty bread.
Total Time -
About 20 minutes
INGREDIENTS -
Serves 2 -
1 can (28 ounces/800 grams) whole San Marzano tomatoes
2 tbsp extra-virgin olive oil
1 small finely chopped white onion
2 cloves minced garlic
A handful of fresh chopped herbs - basil, parsley, oregano
Salt and freshly ground black pepper to taste
Pinch of red pepper flakes
3 - 4 large eggs
Chopped fresh Italian parsley or basil as garnish
Grated Parmigiano-Reggiano or Pecorino Romano cheese (optional)
Crusty bread, for serving (optional)
TOOLS -
Cast iron skillet with lid
Large serving spoon
Pepper mill
PREPERATION -
Place skillet at about 7 of 10 on a gas stove, with olive oil
Add onions and cook until translucent
Add garlic and red pepper flakes, heating for about a minute until fragrant (do not brown)
Pour contents of canned tomatoes (including liquid), and add herbs
Bring to simmer then reduce heat and cover for about 10 - 15 minutes
Create wells in the sauce; crack an egg into each and season with salt, pepper
Cover over low heat for about 5 minutes, then turn off burner and allow to rest for about 2 more minutes. The eggs will continue to cook and the sauce will solidify. Monitor until cooked to your preference.
Plate, and garnish with fresh basil or parsley, fresh cracked pepper, and serve with crusty bread for dipping
NOTES -
Using whole tomatoes is preferred as they have a richer, sweeter flavor as they are less processed than diced
The liquid contains intense tomato flavor and can be reduced to create a more robust, deep-flavored sauce. Although eliminating excess liquid reduces cooking time significantly.
