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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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These have a nice bite to them and if you don't care for heat from the chili peppers, just use regular canned diced tomatoes and omit the crushed red peppers. Ro-Tels would work in place of the Red Pack but the cans are 4 ounces smaller. Ingredients:
1 teaspoon garlic, crushed |
1 tablespoon olive oil |
1 (14 1/2 ounce) can red pack petite diced tomatoes and green chilies (or regular diced for less heat) |
1/2 teaspoon dried basil (or 1 leaf fresh, torn) |
1 pinch dried oregano |
salt and pepper |
crushed red pepper flakes (optional) |
4 large eggs |
1 tablespoon parmesan cheese or 1 tablespoon romano cheese or 1 tablespoon asiago cheese |
Directions:
1. In a medium non-reactive skillet, saute the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the diced tomato, basil, oregano, salt and pepper and crushed chili flakes to taste. Simmer and cook for 15 minutes, or until the sauce gets thickened.
2. Break an egg into a small cup; make a well in the tomato sauce with a spoon and slide egg in well. Continue with remaining eggs and sprinkle with cheese. Cover and cook for about 3 minutes for soft-firm poached eggs or until eggs are done to your likeness.
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