Uova in Trippa (Roman-Style Frittata in Tomato Sauce)

Step 1

1 In a large, deep-bottomed skillet over medium-high heat, heat 1/4 cup of the olive oil until shimmering

Step 2

2 Add the garlic and cook, stirring, until fragrant but not browned, about 1 minute

Step 3

3 Add the crushed tomatoes, and season to taste with salt, pepper and red pepper flakes, if using

Step 4

4 Stir to combine well and cook, stirring occasionally, for 5 minutes

Step 5

5 Decrease the heat to low, cover and simmer while you prepare the eggs

Step 6

6 In an 8-inch nonstick skillet over medium-high heat, heat 1 1/2 tablespoons of oil until shimmering

Step 7

7 Have on hand a pot lid at least as wide or wider than the pan

Step 8

8 In a small bowl, whisk 2 of the eggs and season lightly with salt and pepper

Step 9

9 Pour the eggs into the skillet and cook for 15 to 20 seconds

Step 10

10 As the eggs start to set, gently pull the edges toward the center of the pan, tilting to let the uncooked egg fill in the gaps

Step 11

11 Repeat this until the frittata is set enough to be fully loosened from the pan with a spatula, about 1 minute

Step 12

12 Loosen the frittata from the pan with a spatula and, holding the pan in your dominant hand and the pot lid upside-down by its handle in your other hand, slide the frittata onto the upturned lid

Step 13

13 Quickly and confidently, flip the frittata back into the pan and cook until fully set, another 30 seconds

Step 14

14 Transfer to a cutting board

Step 15

15 Repeat three more times with the remaining oil and eggs

Step 16

16 Once all the frittatas are cooked and have cooled enough to handle, roll each one and slice into 3/4-inch-wide strips

Step 17

17 Taste the sauce, and season with salt and/or pepper as desired

Step 18

18 Add the strips to the sauce, gently stir to coat and let simmer, uncovered, until the egg strips absorb some of the thickened sauce, about 10 minutes

Step 19

19 Divide the eggs and sauce equally among 4 shallow bowls, and garnish generously with the pecorino and mint

Step 20

20 Serve warm, with crusty bread for dipping