CookEat Recipe
Tomato and Egg Tortino with Fried Bread
Reduced strained tomato sauce gently stirred with beaten eggs and a little Parmesan, served with almond-shaped pieces of fried bread.
Method
Steps
Step 1
Gather the ingredients: 500 g ripe tomatoes, chopped; 1 small garlic clove, finely chopped; 1 tablespoon chopped parsley; 2 tablespoons olive oil; 3 eggs, beaten; 1 small pinch grated Parmesan, about 5 g; About 90 g plain bread, cut into thin almond-shaped pieces; 25 g butter for frying the bread; fresh plain lard is an alternative; Salt and black pepper to taste.
Step 2
Warm the olive oil in a saucepan and soften the garlic and parsley briefly without burning them. Add the chopped tomatoes, salt and pepper. Simmer uncovered for about 15–20 minutes, stirring, until the tomatoes are fully cooked and their juice has reduced substantially. Press through a sieve to remove skins, seeds and coarse aromatic pieces.
Step 3
Meanwhile cut the bread into thin elongated almond-shaped pieces. Heat the butter in a frying pan and fry the pieces on both sides until golden and crisp, then drain. Fresh plain lard may replace the butter.
Step 4
Return the strained thick tomato sauce to gentle heat. Stir in the beaten eggs and the small pinch of Parmesan. Keep stirring until the eggs are fully set and the mixture reaches 74°C, about 3–5 minutes. It should form a soft cohesive red-orange mixture, not a dry browned omelet.
Step 5
Transfer the tomato-and-egg mixture to a serving platter and arrange the fried almond-shaped bread around it. Serve hot. For the source aromatic option, add a few clean nepitella leaves or a small pinch of dried oregano to the strained sauce before adding the eggs; keep this optional addition modest.
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