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Tomato Sauce with Onions and Eggs (Cebolada)

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Cebolada takes its name from cebola, the Portuguese word for onion, and onions are really the heart of this dish. It’s a slow-cooked tomato and onion sauce, simmered until it turns thick and sweet, then finished with eggs cracked right on top and covered just long enough to set. It’s humble Azorean home cooking — the kind of meal my family would put together with whatever ripe tomatoes and onions were on hand, and it’s every bit as satisfying now as it was then.

  • Author: Maria Lawton
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 People 1x
  • Category: Dinner, Side Dish
  • Method: Slow Cooking
  • Cuisine: Portuguese

Ingredients

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  • 4 lbs ripe tomatoes, peeled, seeded, and chopped
  • 2 large sweet onions, peeled and cut in half
  • 4 cloves garlic, thinly sliced
  • 6 tablespoons olive oil, or enough to cover the bottom of the pan
  • 1-2 tablespoons chopped hot pepper sauce
  • Salt and pepper, to taste
 
  • 4-6 eggs

Instructions

 

  1. Heat the oil in a large cast iron skillet or Dutch oven over medium heat. Add the onions and cook until golden, about 20 minutes.
  2. Add the garlic and mix well with the onions.
  3. Add the chopped tomatoes with their juices, salt, pepper, and hot pepper sauce. Lower the heat and simmer for about 30 minutes, until the tomatoes break down and the sauce thickens.
  4. Crack the eggs on top of the sauce — 1-2 per person, depending on who’s eating.
  5. Cover and cook about 5 minutes, or until the eggs reach your desired doneness.
  6. Spoon the sauce into a bowl, top with the eggs, and serve with crusty bread or grilled corn bread.

Find it online: https://azoreangreenbean.com/cebolada-recipe/

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