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Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
Simmer on low to medium heat, with lid on, for approximately 5 minutes.
Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
Season with salt, to taste. Add basil leaves at the very end.
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Veal Rolls in Tomato Sauce---Braciole di Vitello
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By adc1937_1069855
Brick, NJ
on February 12, 2012
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My grandma used to make this recipe but added a can of peas...Yes a can of peas...good with frozen also
By Texrider
on January 29, 2012
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Truly an excellent recipe. We did, however, make a few updates. We scaled the recipe for two, using about a cup of tomato sauce (Contadina. To start, we sliced up about 1/4 of a medium sized onion and four good sized button mushrooms, We minced one clove of garlic and chopped 1/2 of a jalapeno pepper, with seeds, We sauteed them in the olive oil in a small pot with lid, onions first, then after a couple minutes the mushrooms, and a couple of minutes later, added the peppers and garlic for one minute of sauteing. Then we added the canned sauce and some fresh ground pepper and brought it to a boil. We added the eggs and sliced cheese and kept the heat just under medium, covering and cooking for five minutes. Finally, we served all on plates, spooning the sauce and eggs on...yes...warm tortillas. One per plate. Absolutely delicious! You can skip the jalapeno, but it really added dimension.
By Al-Dente
on December 02, 2011
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After watching this episode, I've been craving the Eggs with Tomato sauce recipe ever since. Finally, I made it tonight and it was so simple and delicious. My roommate does not like to eat a lot bread or starchy carbs, so this was perfect! Very easy. Very tasty. You'll love it!
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