Poached Eggs In TomatoesFrom krumkake 5 years ago
- 2 tablespoons olive oil shopping list
- 1 medium onion, diced shopping list
- 2 or 3 cloves fresh garlic, minced shopping list
- red pepper flakes, optional shopping list
- 28 ounce can of whole or crushed tomatoes, or if you’re lucky enough to have your owned canned tomatoes, use a 1 quart jar for this shopping list
- 1 teaspoon sugar shopping list
- salt and pepper to your taste shopping list
- 4 whole basil leaves, rolled and sliced thinly shopping list
- 6 large eggs shopping list
- fresh grated Pecorino Romano of Reggiano Parmesan cheese shopping list
- 1 loaf crusty Italian bread shopping list
How to make it
- Heat olive oil in large skillet over medium heat – add the onions and sauté until translucent, then add the garlic. Continue to sauté until onions are slightly golden.
- If you want your sauce on the spicy side, add some red pepper flakes (to your taste).
- Add the tomatoes, crushing the whole tomatoes with the back of your spoon if you’re not using crushed tomatoes.
- Cook the sauce down until it begins to thicken some. This should take about 20 minutes if you’ve got a good simmer.
- Stir in the sugar, and season with salt and pepper, if needed.
- Stir in the basil leaves.
- Make six indentations (as much as possible) in the sauce and break an egg into each. I found that my indentations didn’t really stay “indented” long enough to crack in the egg, but it all works out in the end, so don’t worry if that happens to you, too. The egg will just settle on top of the sauce and cook just fine.
- Baste a little bit of the tomato sauce over each egg.
- Cover the pan and let the eggs finish cooking in the sauce – this should take about 4-6 minutes, depending on how hard you want your yolks (we like ours soft, so it took about 5 minutes).
- Carefully spoon an egg with the sauce into a bowl and top with the freshly grated cheese.
- Serve with lots of sliced Italian bread for sopping up the soft yolks and delicious tomato sauce!