Eggs Poached in Tomato Sauce
If you're low on ingredients, this is one of those dishes that can be solved with a few eggs and a quick trip to the pantry. Serve these tender poached eggs with some toasted bread and a healthy side of steamed vegetables.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Mad Hungry, September 2010
- 1 28-ounce can whole plum tomatoes or crushed or pureed tomatoes
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 6 large eggs
- 6 slices toasted or grilled country bread, for serving
- Freshly grated Parmesan cheese, for serving
- Transfer the tomatoes and their juices to the jar of a blender. Blend until the tomatoes are coarsely chopped.
- Heat a small skillet over medium-high heat, and then add the olive oil. Quickly add the garlic and red pepper flakes; cook, stirring, until the garlic is lightly golden, about 30 seconds. Add the tomatoes and bring to a boil; season with salt and pepper. Reduce the heat to a simmer and cook for 20 minutes.
- Gently crack the eggs into the tomato mixture, cover, and let cook for 5 minutes. Remove the skillet from the heat, uncover, and let stand for 2 to 3 minutes. Transfer each egg to a piece of toast. Spoon the sauce over the eggs, garnish with cheese, and season with salt and pepper; serve immediately.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.