Ovo e Pomodoro, Eggs in Tomato Sauce

Submitted by Elizabeth Bertolozzi of the South End. She gets her copies of Edible Boston at the Whole Foods Symphony store. I grew up in an Italian neighborhood where status was measured not by the type of car your family had parked in the driveway, but by who grew the largest tomato. In many years, that was my father. Sunday evening meals were light, punctuating a weekend of extravagant cooking and baking. My father would often use his garden’s fresh basil and tomatoes for this quick, easy and oh-so-savory Tuscan dish.

Serves 3-4 people

2-3 tablespoons olive oil ½ -1 cup puréed tomato 1 clove garlic, minced 3 fresh basil leaves 3 fresh sage leaves Salt and freshly ground black pepper 7 eggs

Combine the olive oil, tomato, garlic, herbs, and salt and pepper to taste in a shallow saucepan over high heat until cooked down, about 7-8 minutes. Crack the eggs into the sauce and cook gently. When the eggs are almost cooked through, break the yolks and stir until cooked to your liking. Serve immediately with crusty bread.