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Eggs in Spicy Tomato Sauce

Eggs in Spicy Tomato Sauce

If you can't find canned chipotle chiles in adobo, substitute one tablespoon chili powder plus 1/4 to 1/2 teaspoon cayenne pepper.

Everyday Food, April 2005 http://www.marthastewart.com/340872/eggs-in-spicy-tomato-sauce
5
Rated
100100(2)2
  • Prep Time 35 minutes
  • Total Time 35 minutes
  • Yield Serves 4

Ingredients

    • 4 slices bacon, cut 1/2 inch thick crosswise
    • 4 cloves garlic, chopped
    • 1 to 2 tablespoons chopped chipotle chiles in adobo
    • 2 cans (28 ounces each) whole peeled tomatoes in juice
    • Coarse salt and ground pepper
    • 8 large eggs
    • 1/2 cup crumbled feta cheese
    • Tortilla chips, for serving (optional)

Directions

  1. Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; transfer to a paper towel-lined plate.
  2. Add garlic and chiles to rendered fat in skillet; cook, stirring, until garlic is just golden, 30 to 60 seconds. Add tomatoes and juice; simmer over medium heat, breaking up tomatoes with a spoon and stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
  3. Reduce heat to low. One at a time, crack eggs into a small bowl or cup, and slide onto sauce in skillet, spacing so that all eggs will fit. Cover; cook very gently until egg whites are just opaque (yolks should still be soft), 6 to 9 minutes.
  4. Spoon into four serving bowls; sprinkle with feta and bacon. Serve with tortilla chips, if desired.

Cook's Note

FREEZING BACON: Divide bacon into bundles of 2 to 4 strips each. Wrap in parchment or plastic wrap; freeze in a resealable plastic bag, up to 4 months. This way you can defrost only as much as you need.

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