 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 3 |
|
This is my new favorite way to poach eggs. It’s an adaptation from Gale Gand’s cookbook entitled “Brunch!” a cookbook I would highly recommend to anyone who enjoys what this chef refers to as “the weekend’s best meal”. Read more . Be sure to have the crusty Italian bread available, as it is essential for sopping up all the goodness of the tomato sauce. It may sound a bit odd at first, but this is one dish I would have to say “Try it – I think you’ll really like it!!”… Ingredients:
2 tablespoons olive oil |
1 medium onion, diced |
2 or 3 cloves fresh garlic, minced |
red pepper flakes, optional |
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 |
1 teaspoon sugar |
salt and pepper to your taste |
4 whole basil leaves, rolled and sliced thinly |
6 large eggs |
fresh grated pecorino romano of reggiano parmesan cheese |
1 loaf crusty italian bread |
Directions:
1. 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.
2. If you want your sauce on the spicy side, add some red pepper flakes (to your taste).
3. Add the tomatoes, crushing the whole tomatoes with the back of your spoon if you’re not using crushed tomatoes.
4. Cook the sauce down until it begins to thicken some. This should take about 20 minutes if you’ve got a good simmer.
5. Stir in the sugar, and season with salt and pepper, if needed.
6. Stir in the basil leaves.
7. 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.
8. Baste a little bit of the tomato sauce over each egg.
9. 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).
10. Carefully spoon an egg with the sauce into a bowl and top with the freshly grated cheese.
11. Serve with lots of sliced Italian bread for sopping up the soft yolks and delicious tomato sauce!
|
|