Poached Eggs with Chunky Tomato Sauce
Eggs may be poached one to two hours ahead and kept in ice water. When ready to serve, warm eggs in tomato sauce.
Martha Stewart Living, December/January 1997/1998
- 2 tablespoons olive oil
- One 6-ounce onion, peeled and finely chopped (about 1 cup)
- 4 cloves garlic, peeled and minced
- 2 tablespoons fresh oregano, coarsely chopped
- One 28-ounce can peeled Italian plum tomatoes
- Salt and freshly ground pepper, to taste
- 1 tablespoon white vinegar
- 8 large eggs
- Heat olive oil in a large saute pan over medium-low heat. Cook onion, stirring often, until soft, 3 to 4 minutes. Add garlic, and cook, stirring often, until soft, 3 to 5 minutes. Add oregano; cook 1 minute.
- Open the canned tomatoes. Place a knife directly into the can, and cut the tomatoes into 1-inch pieces. Pour contents directly into pan; stir well. Increase heat to medium high; cook until juices thicken slightly, 5 to 10 minutes. Season with salt and pepper. Reduce heat to low.
- Fill another large saute pan with one inch of water. Add vinegar, cover, and bring just to a boil. Break eggs into small custard cups or teacups. Slip 4 eggs into gently boiling water. Reduce heat to simmer. Poach until whites turn opaque and yolks have set, 4 to 5 minutes. Using a slotted spoon, transfer to tomato sauce. Poach remaining eggs. Serve two eggs over one piece of the parmesan-marjoram toast.
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