Comments on: eggs in tomato sauce + contest winners

By: Assaf

Assaf — Thu, 12 Nov 2009 14:42:34 +0000

What is the yellow stuff in the pan next to the spinach? it look delicious.

By: Mary Ellen

Mary Ellen — Mon, 31 Aug 2009 12:20:20 +0000

I have been dreaming of the egg dish which I enjoyed last summer at the Continental
in Phla. They served it on a base of polenta but othewise the same as your’s. I
cannot wait to make these – supper tonight?? Thank you.

By: HeatherVM

HeatherVM — Thu, 13 Aug 2009 20:29:58 +0000

This reminds me of one of my absolute favorite dishes – I can’t remember the name but all you do poach eggs in homemade tomatillo salsa and serve it with a corn tortilla. So satisfying, but I never thought about tomato sauce. As an untill-recently vegetarian, I love having meals focused on eggs, not meat. Now I know what is for dinner tonight! Thanks again!

By: Nicole

Nicole — Sun, 31 May 2009 19:57:17 +0000

This is my second smittenkitchen recipe tried in a week. It was so wonderful. I love your site.

By: Sufia

Sufia — Wed, 27 May 2009 04:58:52 +0000

I was a little nervous about the runny white issue as well, but it turns out I had nothing to fear!! This was soo good, I made it two night in a row. I just tilted the pan a little so the whites had more surface area, and then pulled them off as soon as the white set, because lets face it, no one wants a runny white, but there is nothing like a nice runny yolk, amiright ladies??

By: Shira

Shira — Wed, 20 May 2009 13:35:48 +0000

I was just introduced to this site – i alread love it!

like Masha (no. 90) i instantly thought ‘duh – it’s shakshooka’. i start my tomato base with a lot of chopped and sauteed onions, and also add hot peppers.

for those who asked about the runny whites – either lower the flame and cover the pan for a few minutes or scramble the eggs into the sauce. either way is fine.

By: Masha

Masha — Wed, 15 Apr 2009 17:21:18 +0000

Deb – this reminds me one of the best dishes ever – SHAKSHOUKA! I make it with fresh tomatoes and a few hot peppers — and it’s always a hit!

By: Susan

Susan — Tue, 14 Apr 2009 19:16:46 +0000

I have been making eggs cooked in a sauce loosely based on Amatriciano sauce. Basically, sauteed small dice medium onion til light yellow, fresh pepper, 28.oz can good plum tomatoes and about 4 oz. of panchetta, chopped and sauteed. O..M..G.. Do the usual and simmer about 30 minutes. Add a GOOD half cup of pecorino romana at the end and I did add a little parsely – but no basil or garlic. I had made some homemade meatballs and this was to be my sauce. It is to die for. I got sick of the smell of the meatballs whilst cooking and realized I was starving so put some of the sauce in a small skillet and threw my eggs on top along with a sprinkling of the peco. cheese. With a copious amt. of pepper for my eggs with some salt. ABSOLUTELY DELICIOUS!!!!!!!!!!!!!!!

By: Kat

Kat — Sat, 28 Mar 2009 22:44:38 +0000

Finally got around to making these tonight, but served over roasted potatoes instead of toast. Love!

By: deb

deb — Sat, 07 Mar 2009 02:06:02 +0000

If you cook your eggs properly, and long enough, runny whites will not be an issue.