I’ve started to use this phrase {make this now} more often on the blog rather than just in conversation. We’ve all experienced this “omg, this is amazing….” type of revelation for particular dishes. When the sensations hit just right on the tongue or when that “wow” moment hits the palette, I can’t help it but to tell everyone to make this now. Thus, the method to my madness when I say {make this now} because when I’m blown away at at how simple and delicious and recipe can be, I can’t help it but scream it out loud. Previously, I said the same thing about this thai iced tea recipe and so many of you really did {made this now}. This makes me so proud.
Simple poached eggs by simmering in bubbly-hot tomato sauce, then smeared over a grilled piece of bread is life changing. I’ve been hitting myself in the head over since I made this because I can’t believe this dish snuck under my hungry-radar all these years.
Where have you been all my life, dear poached eggs in tomato sauce… on toast? You are so freaking good.
How much more perfect can this simple concept be? The rich tomato sauce, nurturing the egg-poached-heaven is a match made in food-perfection. Add the third factor, crispy grilled bread, and all of a sudden, this trilogy now becomes a great breakfast or brunch. Oh what the heck, make it for dinner. Add a salad on the side and you’ll be whimpering like I did and ask, “why haven’t I made this before?!”
The best part about this madness is that you can add so many other ingredients to it to hearty-it-up. I’ve seen versions with kale, chickpeas, and ground chicken. Do what ever you want to it because for now, it’s all yours to play with.
For me, the most important (and hardest) part is timing the egg so that it becomes the poached texture that you like. Walk away from the stove for to long too check email, and what you will have a is a firm, boiled-like, yolk center. Become too impatient and turn off the heat too soon and what you will have are egg whites that are too runny. So make it a few times to get a feel for how long it takes to make your poached eggs perfect.
Alas, I’m already hungry again as I write this post. I’ll have to make it again soon and maybe next time, I’ll just dive my toast (crusty end first) into the tomato sauce and kill the poached egg in one quick swoop. Yum. Yum. YUM.
enjoy!
diane
The important part is timing the egg so that it becomes the poached texture that you like. Walk away from the stove for too long to check email, and what you will have a is a firm, boiled-like, yolk center. Become too impatient and turn off the heat too soon and what you will have are egg whites that are too runny. So make it a few times to get a feel for how long it takes to make your poached eggs perfect.
You can add so many other ingredients to it to hearty-it-up. I've seen versions with kale, chickpeas, and ground chicken.
two - 14 oz. cans of crushed tomatoes or your favorite tomato sauce4 large eggs3 Tablespoons butter1 small onion, minced3 cloves garlic, minced1 Tablespoon Worcestershire sauce1/4 teaspoon cumin1/2 teaspoon sugar1/4 cup chopped parsleyadditional salt and pepper to tastegrilled bread or toastHeat large saucepan on medium heat. Melt butter, then cook onions and garlic till soft.Add crushed tomatoes with juices (or tomato sauce), Worcestershire, cumin and sugar. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low.Stir in the parsley and simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally.Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 5-8 minutes, or until the whites are set and the yolk is still runny.Spoon the egg and tomato sauce over toast. Or serve the egg and tomato sauce in a bowl and dip with the toast. Serve warm.
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