Also known as “eggs cooked like tripe”, we’ve taken this idea from one of my and chef Will Lyons-Bowman’s favourite cooks and food writers, Rachel Roddy, and added green olives for some extra pop. The recipe is a play on a classic Roman dish called trippa alla Romana (Roman-style tripe). Don’t worry, the eggs will definitely still taste like eggs.
This dish is perfect all year round and something lovely to make on a slow morning for yourself or a really easy one to feed a crowd. I took a big dish of it to a dinner party once as “brinner” and it went down a treat. Hope you love making this at home as much as we do every day at Estelle.
Eggs in tomato sauce
Serves 2-3
Olive oil
2 cloves garlic, finely sliced
400g tin diced tomatoes
Small handful green olives, pitted and roughly chopped
Flaky sea salt
Black pepper
4 eggs
Parmesan
Small bunch parsley, roughly chopped
Bread and butter
What to do
1. Heat a small saucepan over a low heat and add a generous lug of olive oil. Add the garlic and stir, cooking until soft and fragrant. Add the tomatoes, olives (a little brine added is fun, too), a good pinch of salt and generous cracked pepper, and stir. Turn up the heat to medium. Once the sauce starts to bubble, turn it back down to simmer for about 15 minutes, adding a little water along the way if the sauce gets too thick. Taste and adjust the seasoning (you may need to add a little sugar for sweetness) and take off the heat.
2. In a small bowl whisk the eggs with salt and pepper. Heat olive oil in another small pan over a medium heat and add some of the egg to make a small omelette (it doesn’t need to be pretty). Repeat with the remaining egg mix, stacking the omelettes as you go. Using a knife, cut the omelettes into long strips, about 2cm wide. Add to the tomato sauce and mix through.
3. Serve the eggs on buttered, toasted bread and grate over lots of parmesan. Top with parsley and a good crack of pepper.
Estelle
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