Egg and tomato
- 1/2 tablespoon olive oil
- 2 garlic cloves, peeled
- a cup of strained roasted tomato (see below for details) [or 1/2 of a 15 oz. can of tomato sauce (choose organic if possible and one that has a minimum of added ingredients)]
- 2 eggs of good quality (pastured eggs, if possible)
- salt, to taste
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
In a saucepan, warm up the oil over low heat, then add the garlic cloves. Let the oil absorb the garlic’s flavor for a minute or so, making sure the cloves do not turn brown. Add the strained roasted tomato and stir. Cover the saucepan and simmer for 10 minutes over low heat.
In a small bowl, lightly beat the eggs with a pinch of salt. Pour the eggs into the tomato and turn up the heat to medium-low. Stir with a wooden spoon. Let the eggs cook, uncovered, for about 5 minutes, stirring often and turning down the heat when the tomato starts bubbling again.
Retrieve the garlic cloves and discard them. Adjust the salt and serve immediately, accompanied with a slice of rustic bread, which can be used to scoop up the creamy uovo col pomodoro.
To make strained roasted tomatoes, cut tomatoes in half, distribute them, cut side up, on a baking sheet lined with a silicone baking mat, spray olive oil and sprinkle thyme leaves on them.
Roast the tomatoes for 70 minutes at 350 F. Once cooled, strain the tomatoes through a food mill. Make sure you squeeze out all the pulp, so that only dry skins and seeds are left behind.