Liturgical Year : Recipes : Eggs in Tomato Sauce

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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

Food Categories

Feasts

None

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

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