Italian-style eggs with Tuna
I love easy egg dishes, but they can get boring. That’s why when I came across this Italian-style dish in the 2010 Food and Wine Cookbook, I was excited to try it. Until this past year, I had never used cookbooks. This one was a gift that sat languishing on my shelf for 4 years.
I always found it annoying to follow recipes. Often the directions weren’t clear or there was an ingredient I didn’t have or couldn’t find.
Now, as a food blogger, I follow recipes to teach myself new things. It doesn’t come naturally to follow the directions and visions of others, but I love the challenge. My natural cooking style is a bit more maverick. Combining things that may not seem to go together and following my intuition as my guide.
I taught myself how to cook by doing it every day. Experience was my cooking school and as I got better at it I started liking it more and more.
What I love about this recipe is it’s simplicity. It’s a snap to make but pays off in flavor. I customized it by adding a can of tuna in olive oil. You can leave the tuna out if it’s not your thing or substitute grass fed ground beef to make it into a dinner entry.
It’s the perfect dish for those exhausted days because it takes minutes to whip up. And you can skip making your own marinara sauce by buying some sugar-free stuff in a jar (Putenesca is always sugar-free).
My husband called this “egg deep dish pizza without the crust.” It’s full of protein and vitamin C from the tomato sauce. Throw in some chopped veggies for extra vitamins. Spinach, mushrooms or bacon would go well. Just think about your favorite pizza toppings.
Ingredients
12 ounces of crushed tomatoes from a jar or reconstitute 4 tablespoons of tomato paste with 3/4 cup of bone broth (I used 1/4 cup of broth to make my crushed tomatoes less thick).
Fresh or dried oregano and/or basil to taste
1/2 a red or white onion and 3 garlic chopped garlic cloves (you can also use garlic powder)
4 large eggs
1 can of tuna (you can substitute 1/2 pound of ground beef)
Parmesan and/or Mozzarella cheese for topping
Olive oil or cooking fat of choice
How to
Saute the chopped onion and garlic in olive oil. Add as much onion and garlic as you like. I find it hard to over do it, but I love garlic and onions.
Add the sugar-free marinara sauce, crushed tomatoes or tomato paste with bone broth and saute for 5 minutes while mixing with your spatula.
Add a can of tuna packed in olive oil. Add salt and fresh or dried herbs and mix with a spatula.
Crack 4 eggs into the pan and turn to medium low heat to let the eggs simmer uncovered for a few minutes. Simmer longer if you want to have a thicker sauce as the broth and liquid will evaporate and thicken your sauce.
Sprinkle your favorite cheese on top and let the eggs cook for 15 minutes on low heat. You can do this on the stove top, like I did, or if you have an oven safe skillet you can cook it in a preheated oven at 400 degrees for 15 minutes.
If you like your eggs to be a bit runny, cook them for 10 minutes.
- 4 eggs
- 12 ounce of crushed tomato, sugar-free marinara, or 4 table spoons of tomato paste with ¾ cup of bone broth (add more for a thinner sauce)
- ½ onion chopped
- 2 garlic cloves
- fresh or dried basil and/or oregano
- olive oil or your favorite cooking fat
- Parmesan and/or mozzarella to top
- Saute the chopped onion and garlic in olive oil. Add as much onion and garlic as you like. I find it hard to over do it, but I love garlic and onions.
- Add the sugar-free marinara sauce, crushed tomatoes or tomato paste with bone broth and saute for 5 minutes while mixing with your spatula.
- Add a can of tuna packed in olive oil. Add salt and fresh or dried herbs and mix with a spatula.
- Crack 4 eggs into the pan and turn to medium low heat to let the eggs simmer uncovered for a few minutes. Simmer longer if you want to have a thicker sauce as the broth and liquid will evaporate and thicken your sauce.
- Sprinkle your favorite cheese on top and let the eggs cook for 15 minutes on low heat. You can do this on the stove top, like I did, or if you have an oven safe skillet you can cook it in a preheated oven at 400 degrees for 15 minutes.
- If you like your eggs runny, cook them for 10 minutes.
