Millie’s Eggs Napolitano


Ok! Here’s a traditional breakfast item I grew up with from my Naples, Italy-raised mom, so go out to your chicken coop and gather eggs for this two-person meal. Or hit up your refrigerator stash. Enjoy, and let us know what you think!

Millie’s Eggs Napolitano


  • Extra virgin olive oil
  • 15 ounce can of diced or peeled tomatoes
  • (You can use leftover tomato sauce if you have it, but this recipe uses a traditional fresh marinara sauce instead of a hearty tomato sauce)
  • Salt
  • 3 fresh basil leaves, or half a teaspoon dried basil
  • 4 eggs
  • Sliced Italian bread or baguette


  1. In a medium sized sauce pan on medium heat, add olive oil to just cover the bottom of the pan.
  2. Add tomatoes, including juice in the can. If using whole peeled tomatoes, break them up into pieces.
  3. Bring to a boil and reduce to a simmer.
  4. Stir.
  5. Add salt to taste. Stir.
  6. Add basil. Stir.
  7. Push aside sauce in areas and crack one egg into each “hole.”
  8. Cover and simmer until eggs are done with runny yolks. (Or you can keep uncovered and flip the eggs very carefully.)
  9. Spoon the mixture on top of bread and serve.
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Grace currently hails from the shores of North Carolina, a trial retirement location, where she programs and broadcasts a weekly local news show on (all-volunteer) Radio Hatteras. Homesickness overwhelms her many days. A 50-year resident with a heart for Frederick, Grace attended West Frederick Junior and Frederick High Schools. A de facto paralegal from the days when legal secretaries did much research and writing, Grace worked in private law firms. Other employment included IBM, radio, band music, Montgomery County Attorney’s Office, and a long term position with the Montgomery County Council where she retired as a facilities manager. Grace was a minority practical conservative in a liberal charter government. Notwithstanding that environment, Grace is a resourceful, logical, thrifty, innovative, and independent thinking woman--and a great cook! She has been described as “thorough and meticulous.” Having cut her teeth in local government for 28 years, she is well acquainted with the workings of charter government. Grace will share writings of her amusements and observations...and, yes, recipes!