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Poached Eggs in Tomato Sauce

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Poached Eggs in Tomato Sauce

This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living.

Ingredients

Serves 4

  • 1 can (28 ounces) whole plum tomatoes
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Pinch of crushed red pepper flakes
  • Coarse salt and freshly ground pepper
  • 4 large eggs
  • 4 slices toasted country bread, for serving
  • Freshly grated Parmesan cheese, for serving

Directions

  1. Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
  2. In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.
  3. Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
  4. Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.
From The Martha Stewart Show, January 2008

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