Uova al tegamino con pomodoro is a traditional egg-based dish originating from Lazio. The dish is usually made with a combination of eggs, tomatoes, olive oil, salt, and black pepper. The chopped tomatoes are simmered in a pan with water and salt, and the sauce is then strained and mixed with oil in an ovenproof dish.

The eggs are cracked on top of the sauce, seasoned with pepper, and the mixture is then baked until the eggs are set and the yolks are runny. Uova al tegamino con pomodoro is served piping hot, ideally with a fresh green salad and crusty bread for mopping up the sauce on the side.