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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Great, simple brunch dish. My husband asks for it all the time, sometimes even for dinner. This is an adaptation of a recipe from M.F.K. Fisher's How to Cook a Wolf . Ingredients:
4 tablespoons olive oil |
1 onion, chopped |
1 green pepper, diced |
2 garlic cloves, minced |
1 (20 ounce) can tomatoes, with their juice, broken up a bit |
4 tablespoons tomato paste |
1 teaspoon dried basil or 2 teaspoons fresh basil |
1/2 teaspoon dried marjoram or 1 teaspoon fresh marjoram |
1/4 teaspoon chopped fresh rosemary |
1 bay leaf |
1 teaspoon honey |
4 -6 large eggs |
thick slices of toasted french bread or toasted english muffins or waffle |
grated parmesan cheese |
Directions:
1. Saute the onion, pepper and garlic in the olive oil in a large, deep skillet.
2. When they are softened, stir in the tomatoes, tomato paste, herbs and honey.
3. Simmer for about 10 minutes, then make indentations in the sauce (as much as possible) with a spoon, and break an egg into each indentation.
4. Spoon the sauce around and over the eggs, put a lid on the sauce and simmer gently until the eggs are poached.
5. Lift each egg out onto the toast/muffin/waffle, then spoon the sauce over top.
6. Sprinkle each with grated Parmesan cheese and serve.
7. MEXICAN STYLE: To change this dish to a more Mexican flavor, saute 2 tsp cumin seed with the onions and bell pepper.
8. Cut the basil and marjoram by half, add a pinch of chili powder and a dash of Tabasco sauce.
9. Before the eggs are finished poaching, sprinkle them with grated cheddar cheese.
10. Serve them with tortillas and your favorite Mexican toppings: diced avocado, sour cream, chopped onion, etc.
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