Calabria Style Egg, 1940's by Stanley Pucci

There are many home made egg dishes across the Mediterranean the French "Omelette", Turkish "Menemen" and "Yumurta-ı Hümayun" and this one made in Calabria at the tip of the boot shaped peninsula that i found out in a Guardian article in the link below. Stanley Tucci relates to how his father prepared this simple dish and links it with his youth. There were some lovely details he dispersed throughout the article such as the mica table on they ate.

I also have used his recipe to try my own Calabria style egg as they did in 1940's. I cut one small onion into small pieces and fried in olive oil, later i added some tomato cut again in small pieces also. They get sweetened a bit as they're fried. But using tomato sauce instead of tomato must have given a more intense taste. Later i added four eggs on this ground i made.

In Turkey they do a version of this out of beaten eggs and tomato without using onions called "Menemen". Another one is called "Yumurta-ı Hümayun" (Royal Egg) done by frying the onions in butter for half an hour until they are caramelized and adding a little vinegar and pastırma (thin slices of dried meat) and last of all, the eggs. The trick is to fry the onions at low heat as long as possible without burning it.

It seems that there's a huge food culture of the egg around the world. We had made this culture out of a bird species' store of energy and protein for its germ before it's meant to be fertilized.

Sources:
https://www.theguardian.com/lifeandstyle/2017/feb/24/stanley-tucci-interview-egg-poached-in-tomato-sauce-recipe