« Annuncio: legumi che passione! (numero 31) | Main | il parco nazionale di Yellowstone / Yellowstone National Park »

January 06, 2011


Feed You can follow this conversation by subscribing to the comment feed for this post.


This has me longing for summer sunshine or at leat have me wishing I had been more proactive with canning this year.


Love tomatoes with eggs. We have a similar dish in Greece called Kagianas where we also add some feta.

Roger Williams

Just to let you know that there is a new, revised, e-book edition of "Lunch with Elizabeth David". The novel involving David and her mentor, Norman Douglas, originally published by Little Brown, is available in all e-book formats and can be sampled at http://www.smashwords.com/books/view/29680
It is also in the Amazon Kindle store.

Simona Carini

Ciao Val. Looking at ripe tomatoes has that effect. I am not yet into canning, but freezing has been helpful, like in this case.

Ciao Ivy and thanks for the info. Kagianas sounds good.

anna maria

Great! Thank you for helping me decide what to have for dinner!


uova al pomodoro is a traditional dish also in my family tradition. The recipe is different, we don't use garlic, just olive oil, tomatoes, eggs and a pinch of salt. Also we don't scramble them...Ohhhh I love it! :)

Simona Carini

You are welcome, Anna Maria.

Ciao Fabdo. Thanks for letting me know about your family tradition. It sounds like my post touched a chord :) I think that I'll write a post about uovo al tegamino, another of my other childhood comfort egg dishes.

foodie and the chef

I've never seen a recipe like this before, sounds right up my alley. It's on my shopping list for tomorrow's dinner. Thank you !

Simona Carini

You are welcome! I hope you like the dish.


i'd love to learn how to puree and bottle the tomatoes. I love this idea of the uovo col pomodoro. i once made Ilva's recipe that had tomatoes and eggs but it was totally different. I have to go back now and see what I did.


Simona Carini

Ciao Paz. It is certainly a great way to store tomatoes. I must admit that I prefer to do small quantities of whatever preserve I choose, versus the big enterprise my mother made (not just of tomatoes). I obviously like to be able to cook dishes like uovo col pomodoro in the winter. Thanks for the pointer to Ilva's recipe. It's interesting how in David's and Ilva's recipe and also in the recipe mentioned by fabdo above the egg is left whole.


This is the second egg & tomato combination I have seen today. The universe is obviously telling me that I should be eating eggs with tomatoes! It looks delicious.


The recipe for eggs with tomatoes in David's book sounds like something I saw my mother make on occasion - she broke eggs into tomato sauce and cooked them (whole) like that. I don't remember her ever making eggs that way when I was growing up, but I saw her do it late in her life. I wish now that I had asked her about the dish, but I didn't.

Once I got together with some other people and we canned tomatoes. That was kind of fun and I'd like to do it again sometime. That's the sort of thing that's best done with others, I think.

Simona Carini

Ciao Alicia. I'd say yes. Maybe for meatless Monday?

Ciao Lisa. That is a very interesting story. It confirms that the variation with eggs left whole is the main one. This of course makes me even more curious about our family take on the recipe. I like the idea of sharing the task with other people. In my mind, preserving tomatoes is still very much a lot of hard work, so I am resisting the rational thought that tells me it is really a good thing to do. Hence, my small preserving projects, which are manageable and provide positive feedback. Maybe next year I'll do a bit more.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook