Click here to advertise on CatholicCulture.org

Catholic Recipe: Eggs in Tomato Sauce

    INGREDIENTS

  • 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

DIRECTIONS

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
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Round Trip to the present moment: a Catholic jazz artist's latest offering April 22
Easter with the Pope April 21
Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline April 17
The Holy Spirit and Evangelization: A Primer April 16
Journey to the Sun: A Strange Biography of Junípero Serra April 16

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Easter Vigil homily (full text) CWN - April 20
Pope Francis's Easter Message 'Urbi et Orbi' (To the City and the World): full text, link to video CWN - April 20