In my opinion, this “Mexican-sounding recipe” should be entitled “UOVA ALLA SALSA DI POMODORO CON PARMIGIANO” simply meaning eggs with tomato sauce and parm cheese! It tends to be quite an unusual brunch entree that is extremely simple to prepare. Rich and very satisfying.

  • 2 TBS. olive oil
  • 1 lg. onion, minced
  • 1 46-ounce can V-8 Juice
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. garlic salt
  • 1 good dash of cayenne
  • 1 cup packaged Parmesan cheese (do not grate fresh for this
  • purpose)
  • 12 large eggs
  • 1 TBS. butter
  • Paprika


6 or more French rolls, split, buttered, and toasted,  or 12 hot corn tortillas.

It is best to use individual ramekins or oven proof soup bowls of about a 2-cup capacity for baking and serving these eggs. A shallow 2-quart casserole may be used instead – in which case, regular soup bowls may be used for serving.

Heat the olive oil in a heavy saucepan over medium-high heat. Saute the onions until they are transparent and just beginning to brown. Stir in the juice, Worcestershire, garlic salt and cayenne. Bring the mixture to a boil, lower the heat, and simmer, uncovered, for 30 minutes.

Just before baking the eggs, stir all but 1 TBS. of the parm into the hot sauce and pour the mixture into the baking dish or the individual ramekin’s, filling each bowl 2/3 full. Break the eggs gently into the sauce, using 2 eggs in each bowl. Dot with butter and sprinkle the tops with the remaining parm cheese and a bit of paprika for color. Bake, uncovered, at 350 degrees for 10-15 minutes, just until the egg whites are set. Serve with toasted French rolls or tortillas for mopping up the sauce.


We keep this sauce on hand in the freezer. It’s so handy for weekend mornings and unexpected house guests.


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