I know this isn’t the prettiest photo. And I do feel bad about that. I hate to give you a second-rate photograph of something so freaking delicious. But let’s just say that I was so anxious to eat this that I rushed through photographing it….and whoops.
I love eggs. And I’ll take my yolks runny, please. You know what else I love? Tomato sauce. So what do I think about eggs poached in tomato sauce? Um, out of control.
Like so many of the world’s incredible ideas, this recipe came via Martha Stewart via Smitten Kitchen.
Remove eggs from pot, one at a time, using a large serving spoon. Place atop toasted bread and sprinkle a little pepper and cheese.
(This image over at SmittenKitchen is nicer and gives a better idea of it.)
I think doing this is actually easier than poaching eggs in water because you don’t have to worry about them getting water logged and soggy.
You bring a pot of tomato sauce (either homemade or your favorite store bought) to a boil/simmer and drop in your egg(s) and cook partially covered. I accidentally over cooked the first couple (yuck, firm yolk) because I dropped the eggs in before the sauce was hot enough and they ended up in there too long.
This was great atop an English muffin with Parm cheese and spinach sautéed in garlic and butter on the side.
Oh yea, at the end you get to savor all that leftover sauce in the pot, which takes on a sort of baked in butter quality. Save it and sop it up with some bread later!
RecipeServes 4. Best served on english muffin or a thick, crusty bread.
- 4 Eggs
- Tomato sauce (homemade or your favorite store bought)
- English muffin or preferred crusty bread
- Parmesan cheese
- 1/2 bag of spinach
- 1 Clove garlic
- Salt and pepper to taste
- For the Spinach:
- With pan on medium heat, melt a teaspoon of butter on pan and add 1 clove of minced garlic. Add half your spinach and cover with lid. Give it a toss when it starts to cook down. Add remaining spinach and cover, repeat. Sprinkle a tad salt and pepper.
- For the eggs:
- Heat tomato sauce in a pot to a gentle boil or simmer. Crack egg(s) into pot of sauce. Space them out with at least 1 inch on all sides. Partly cover pot and let eggs cook undisturbed until whites are firm and yolk is to your liking.
- Remove eggs from pot, one at a time, using a large serving spoon. Place atop toasted bread and sprinkle a little pepper and cheese.