60 min Medium

Recommended product

Recommended product

A single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and any recipe. Chopped tomatoes are perfect for recipes that call for diced tomatoes! Store up to 5 days in the fridge after opening​.  How is it made? The tomatoes are washed, peeled, chopped and mixed with a lightly concentrated tomato juice. The product is then thermally pasteurized and aseptically filled in our signature carton boxes. The product is exclusively made of Italian tomatoes from our farmers. Chopped tomatoes contain visible seeds and peels.

60 min
Ingredients for 4-6 people
Chopped Tomatoes 750g 1 box
Crushed red pepper flakes Optional
Dried oregano 2 tsp
Eggs 4-6
Extra virgin olive oil To taste
Fresh parsley For garnish
Garlic cloves 2 peeled and chopped
Green bell pepper 1 cored and chopped
Italian crusty bread Sliced, brushed with olive oil and toasted
Italian-style bulk chicken sausage (or pork sausage, if you prefer) ¾ lb no casings
Red bell pepper 1 cored and chopped
Red onion 1 medium, peeled and chopped
Salt and pepper To taste

In a large 12-inch heavy skillet, heat 2 tbsp extra virgin olive oil over medium-high heat.

Add the onions and bell peppers. Sautee for 4 minutes or so, tossing regularly. Add the garlic and cook another 2 minutes until fragrant. Season with salt and pepper. Transfer the mixture to a plate and set aside for now.

Return the skillet to medium-high heat and add 1 tbsp extra virgin olive oil. Add the sausage and cook until deeply browned, stirring regularly (about 7-10 minutes until fully cooked). Carefully drain any fat out and return to heat.

Now, to the cooked sausage, add the sautéed vegetables from earlier and Pomì chopped tomatoes. Season with oregano, salt and pepper.

Bring to a boil for 5 minutes. Lower heat, cover and let simmer for 20 minutes or so.

Uncover the skillet and with a wooden spoon make small “wells” in the sausage and tomato mixture for the eggs. Carefully break each egg and drop into a well.

Cover again and cook another 5-7 minutes or until the eggs look nicely set. Season eggs with salt and pepper.

Remove from heat and add fresh parsley. Sprinkle crushed red pepper flakes, if you like.
Serve immediately with toasted Italian bread. Enjoy!

Recipe by Suzy Karadsheh of TheMediterraneanDish.com