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Catholic Recipe: Eggs in Tomato Sauce


  • 1/4 cup butter
  • 1 garlic clove
  • 1/4 cup minced parsley
  • 1 teaspoon basil leaves
  • 1 can (6-ounces)
  • tomato paste
  • 1 3/4 cups water
  • 1 teaspoon pepper
  • salt
  • 8 hard-cooked eggs
  • Details

  • Serves: 4
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

Also Called: Salsa di Pomodoro e Uova


Heat butter in skillet. Brown garlic; remove. Add parsley, basil; cook 2 minutes. Add tomato paste and water. Simmer 10 minutes. Season. Drop eggs in sauce just 5 minutes before serving; heat. Remove eggs, slice, arrange on plates. Spoon sauce over eggs. Garnish with parsley. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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