Poached Eggs in Tomato Sauce with Toast
This is a great “breakfast for dinner” meal (or fancy brunch), and a wonderful way to use up any tomato sauce that you might have leftover from an earlier meal. Plus, it is incredibly inexpensive!
If you are using leftover tomato sauce than this meal comes together in about 10 minutes; if you need to make the sauce it’ll probably be closer to 20-25 minutes.
Tomato Sauce
¼ cup olive oil
4 garlic cloves, crushed or sliced
1 large basil sprig
1 pinch of hot red pepper flakes
1 28 ounce can of crushed tomatoes (or whole, but crush them with your hands before using)
salt and pepper, to taste
In a large skillet over medium heat, heat the oil. When it is hot, add the garlic, basil and red pepper flakes. Saute for 1-2 minutes, until the garlic starts to sizzle, but don’t let it brown. Add the tomatoes and stir. Simmer until the sauce thickens a bit, about 15 minutes. Discard garlic, if you desire, and add salt and pepper to taste.
Poached Eggs in Tomato Sauce
1-2 eggs per person
With the tomato sauce simmering, crack an egg, one at a time, into a small bowl and carefully place each egg in the tomato sauce. Lower the heat and place a cover on top of the skillet. Keep an eye on the eggs; they should take between 8-10 minutes to cook – less if you like your eggs runny and more if you want them fully cooked.
Place 1 or 2 eggs with sauce on a piece or two of good toast and shave parmesan cheese over, season with salt and pepper.
Bacon
Cook however much bacon as you want, however you like. But, I am a convert to the Rachael Ray method, which is much less messy than using the stove.
Preheat oven to 375F. Place bacon on a slotted baking sheet and bake to crisp, 15-18 minutes.
