Sandy-Inspired Recipes: Huevos a la Napolitana

For those of you who are stuck indoors because of Hurricane Sandy, I wish you all the best during these next few days. And I hope these recipes keep you warm and healthy.

For all other readers- enjoy! 

The following recipe is probably the best egg dish I’ve ever tried in my life! Huevos a la Napolitana are light and fresh, and so easy to make. Thank you Monica for introducing me to this recipe! 

Servings: 4 

  • 3-4 medium-sized tomatoes 
  • 4 medium-sized eggs (preferably free range)
  • 2-3 TBS Olive oil 
  • Handful of fresh basil 
  • Salt & Pepper to taste 

Step 1.Cut tomatoes into small cubes as well as half the handful of basil into small strips. Heat 2 TBS of olive oil in a 10" saucepan and add tomatoes and basil at low heat for approximately 10 minutes or until tomatoes are soup-like. Sprinkle salt and pepper to taste. 

Step 2.Add whole eggs on top of tomatoes, making sure egg yolks stay intact. Cover immediatly and leave covered for 5-7 minutes or until the eggs reach the desired consistency (runny or fully cooked). 

Step 3.Splash the last tablespoon of olive oil before serving. Serve with a few slices of whole grain toast/baguette and a garnish with basil.  

Stay tuned for additional recipes!

My counseling hours are posted below. I am offering a complimentary 10-minute phone session for those interested in learning more about the nutrition programs.

  • Tuesday & Thursday: All Day. By appointment only. 
  • Monday, Wednesday, Friday: 6 to 9pm. By appointment only. 

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