Uova Trippate

Eggs in Tomato Sauce

The name uova trippate stands for a thin frittata cut into strips that look like the way tripe is cut and subsequently prepared with a sauce.

8 eggs
4 tbs. grated Parmigiano
1 sprig parsley
8 leaves basil
4 leaves mint
1 small onion
12 oz. tomatoes peeled, seeded and chopped
2 tbs. olive oil

Prepare 4 very thin frittate using a pan larger than the usual 8-in. Cool and then roll and cut them across into strips. Set aside.

Sauté the sliced onions with oil till golden brown. Add the tomatoes, reduce by 1/3, add salt, pepper and basil and set aside. Arrange layers of eggs, tomato sauce, cheese and basil and mint in a buttered baking dish. Keep layering until all the ingredients are used up. The last layer should be the tomato and cheese. Bake in a 400ºF oven for 10 mins. Serve.