Tuesday, October 14, 2008

Poached Eggs in Tomato Sauce

Image and recipe courtesy of www.smittenkitchen.com

One of my new favorite places to find recipes is a website called Smitten Kitchen. I've found dozens of recipes there that I want to try. One we've recently add to our repetoire is for poached eggs in tomato sauce. It could be a breakfast dish or served at dinner with a side of spinach sauteed in garlic (as suggested in the original post.) Enjoy!

Poached Eggs in Tomato Sauce

-1 can (14 ounces) tomato puree (I used a can of diced tomatoes, and it worked great)
-1 tablespoon olive oil
-1 clove garlic, minced
-Big pinch of sugar
-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

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 sugar, salt and pepper. Reduce heat to a simmer and cook for 10 to 20 minutes.

Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

1 comment:

Amanda said...

Sounds Yummy! I think we'll try it this weekend. Thanks, Ryan!