Eggs in tomato sauce

 Italiano - Español

Here's a traditional recipe of our country. All of Italian regions have a version like this. 
It is a very basic dish, made out by old farmers a long time ago, when in the countryside there really were not many things to eat. 
Eggs were easy to have, because the majority of our ancestors had a hen-house in his backyard; in the ancient rural society, onions and tomatoes were fruits of the land and bread were made at home, from those skillful, strong women, who were able to get the maximum result with the minimum ingredients.
So, what do you think about that: it was better at that time or nowadays? Who knows? Today we use to waste so much food, on the contrary our great grandfathers suffered so many privations, especially during war times. 
Anyway, we remember of this dish since we were children and we are glad to introduce you this simple, appetizing eggs and tomatoes.

Serves 2: 

• 2 eggs 
• 1 onion medium size
• 400 g canned peeled tomatoes 
• tomillo
• extravirgin olive oil, salt, pepper to taste 

Difficulty: easy - Time: 30 minutes

Finely chop the onion and let it brown in a pan in which you placed 4 tablespoons of oil. When it will be well done, add tomatoes (sifted or simply smashed with a fork), some sprig of thyme, salt and black pepper. Cook until the sauce will reduce a bit: twenty minutes will be fair enough.

After that time, add the two eggs, placing them delicately on the top. Put a lid on the pan and let the egg white get thicken (you can also "help" with the fork, gently whisking a bit). Cook the yolk to your taste, more or less hard: as you can see in the picture above, our egg were well done, but if you like creamy, more liquid, turn off the stove just as the eggs look ok. Et voilà, the dish is ready. God, how yummy it is!