Poached Eggs in Tomato Sauce
One day at work, my boss (Martha Stewart) brought in fresh eggs from her farm. I took a dozen home, thinking I’d use them for breakfast the next morning. When I got home, everyone was starving for dinner, and aside from some basic pantry ingredients and these amazing eggs, there were very few ingredients in the house. After finding some bread in the freezer and spinach in the refrigerator, I served the eggs over toasted bread, with tomato sauce and steamed spinach on the side.
- 1 can (28 ounces) whole plum tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes
- Coarse salt and freshly ground pepper
- 4 large eggs
- 4 slices toasted country bread, for serving
- Freshly grated Parmesan cheese, for serving
- Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
- 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. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.
- Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
- Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.