Martha Stewart Poached Eggs |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I have to admit, I was a bit wary of this one. But because it was so different, I had to try it. It is a Martha Stewart recipe that makes for a quick, easy, delicious dinner. We have it about every other week. Ingredients:
1 (28 ounce) can whole tomatoes |
1 tablespoon olive oil |
2 minced garlic cloves |
1 pinch red pepper flakes |
4 large eggs |
4 pieces toast |
1/4 cup parmesan cheese, grated (optional) |
salt and pepper |
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.
3. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.
4. Gently crack eggs into tomato mixture, cover, and let cook 5 minutes.
5. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
6. Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.
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