Eggs and tomatoes in a skillet

Stanley Tucci’s Eggs & Tomatoes

I recently had the pleasure of immersing myself in Stanley Tucci’s captivating memoir, “Taste,” which takes readers on a journey through his life, with food serving as the common thread that weaves it all together. I’m making my way through each of these recipes. Recently, I made uova fra diavolo – eggs in purgatory, a meal that was frequently prepared by Stanley’s father.

Uova fra diavolo is a variation of a classic dish called Shakshuka, which features eggs poached in a spicy, flavorful tomato sauce.

When preparing this recipe, it’s important to remember that the tomatoes take center stage. So, be sure to use a good brand of canned tomatoes like Bianco. Luckily, I have an amazing Italian grocery store near my house. But if you don’t have one nearby, you can easily order Bianco DiNapoli canned tomatoes online. Trust me, they’re totally worth it! Their fantastic flavor will make all the difference in your dish.

Stanley Tucci Eggs & Tomatoes

Stanley Tucci Eggs & Tomatoes



Prep time


Cooking time



An Italian take on the classic Shakshuka recipe.


  • ¼ cup olive oil

  • 1 medium to large onion, thinly sliced

  • 1 cup canned whole plum tomatoes

  • Red pepper flakes to taste

  • 4 large eggs

  • Salt and freshly ground pepper

  • Crusty Italian bread for serving


  • In a medium nonstick frying pan, warm up the olive oil over medium heat.
  • Soften the onions in the pan for about three minutes
  • Add the tomatoes. Crush them with a fork or slotted spoon.
  • Add red pepper flakes to taste
  • Cook for about 20 minutes, stirring frequently.
  • Create 4 impressions in the sauce for the eggs.
  • Break the eggs into the depression and cover.
  • Lower the heat to medium-low. Cook until the eggs have set, about five minutes
  • Season with salt and pepper
  • Enjoy with the crusty bread

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