Italian Stovetop Eggs

A recipe of mainly Italian ingredients, this meal will leave you satisfied and energized throughout the day, insha’allah.  Serve with rustic Italain bread, pita or whatever type of bread you like to scoop up the tomato and cheesy parts.

Eggs on the Windowsill

 Organic Eggs – Hunt’s Organic Farm (Oberlin, Ohio)

This recipe serves two, but is easy to double or triple the measurements. If you do increase the portions, you will need either a larger saute pan or use two pans at once. Be sure to have a large enough pan for the number of eggs you’re using.

Italian Stovetop Eggs

Ingredients

2 Tb. tomato paste

1 Tb. olive oil

2 Tb. red onions, diced

4 eggs, large or jumbo

2 Tb. heavy cream or whole milk

parsley, curly or flat leaf, to top

fresh Romano or Parmesan, to top

Directions

1. Mix olive oil and tomato paste togther. Heat a large saute pan on med-high. When hot, add this mixture to pan.  Reduce to medium heat.

2. Once this mixture begins to bubble, add the sliced red onions. Saute for about 5 minutes, or until onions become soft.

3. Crack each egg directly into the pan, leaving a bit of space between each one. Allow to cook for several minutes.

4. Once you see the yolks begin to pop out, but are still fluid, pour the heavy cream across all four eggs.  Allow to continue to cook for several more minutes. Do not cover. Eggs are done once the yolk is firm, but not dry, approximately 3-5 more minutes.

5. Right before serving, top with fresh cheese and then roughly chopped parsley.

Serve with thinly sliced radishes, yogurt, olives or any type of bite-size appetizers you can find.  

Don’t be surprised to see the most beautiful golden yolk when you crack them open…

*Hunt’s Organic Farm is a small farm located in Oberlin, Ohio. We found it by driving towards Oberlin College through a stretch of rural roads leading up to the university’s downtown area. The eggs are bred from beautifu hens that roam free in the owner’s backyard henhouses and living area. For $3.50 a dozen, it’s a great deal.  Drive up or call for pick-up: 440.935.5643.

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  1. great recipe, gonna try it. those eggs sound awesome! how far is that from chicago though?

  2. always wondered how your eggs with tomato/tomato paste come out great with almost a sun-dried tomato flavor, looks like tomato paste on med-high before dropping eggs in the pan is the key to not having eggs taste like they’ve been swimming in spaghetti sauce. thanks yvonne!

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