Sicilian Egg Patties

• Sauce
• 2 (14 1/2 ounce) cans peeled diced tomatoes
• 1 large onion, finely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• water
• 3 tablespoons chopped fresh basil
• salt
• Egg Patties
• 1/2 cup plain dried breadcrumbs
• 1/2 cup grated romano cheese (about 3 1/2 oz)
• 1/2 cup chopped italian flat leaf parsley
• 1 clove garlic, minced
• 6 large eggs, beaten
• salt and pepper
• 4 tablespoons olive oil

1. Sauce: Saute onion in oil in a heavy sauce pan until soft.
2. Add tomatoes, garlic, and tomato paste.
3. Bring to a boil then reduce heat and simmer 10 minutes, adding water if sauce gets too thick.
4. Season with salt, add basil, stir and remove from heat.
5. Patties: Mix together all ingredients except oil.
6. Heat oil in a 12 inch skillet.
7. Working in batches, drop rounded tbls of egg mixture into skillet and cook patties until golden and puffed, about 2 minutes per side.
8. Drain on paper towels and adding more oil to skillet as needed.
9. To Finish: Add tomato sauce and patties to skillet and simmer turning once for 5 minutes total.

sauce, tomatoes, onion, olive oil, garlic, tomato paste, water, fresh basil, salt, egg patties, breadcrumbs, romano cheese, chopped italian flat leaf parsley, clove garlic, eggs, salt, olive oil

Taken from www.food.com/recipe/sicilian-egg-patties-25974 (may not work)