Eggs Poached in Tomato Sauce
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- salt
- 1 tablespoon Greek oregano
- freshly ground black pepper
- 1 (28 ounce) can whole peeled tomatoes
- 4 -6 eggs, at room temperature
- 1⁄4 cup grated grana padano (or shredded) or 1/4 cup parmigiano-reggiano cheese (or shredded)
- 1⁄3 cup finely chopped parsley
directions
- Heat oil over medium heat until shimmering. Add onion and sweat over low heat until translucent 4-5 minutes. Add garlic and a large pinch of salt, and saute until fragrant, 1 minute. Crumble oregano between your palms and add several grinds of black pepper, then cook 1 minute more.
- Pour tomatoes into a large bowl. Squeeze each whole tomato in your fist until it bursts between your fingers in ragged shreds. Add tomatoes to pan; chop any remaining large pieces with the edge of a spatula. Bring to a simmer and cook 10-15 minutes.
- Crack the eggs into the sauce, spacing them evenly around the pan. Sprinkle the surface with the cheese. Cover the pan and poach eggs over low heat 10 minutes, until the whites are set and the yolks are creamy. Serve over couscous.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!