Thursday, October 27, 2011
"Poached" Egg in Tomato Sauce
This one is more of a method than a recipe. Last night I made sauce with the last of the season's tomatoes. I know I need to save most of the leftover for my sweetie to enjoy with mozzarella sticks this weekend, but I have been wanting to try baking eggs in tomato sauce for a long time. However, our oven takes a really long time to heat up, and as I just wanted to cook one egg, that seemed excessive. In browsing recipes online I found this one, and decided to give this method a go.
It was a bit tricky since I was only cooking one egg, and therefore had hardly any sauce in the pot, maybe 1/2 a cup? Next time I will use a shallower pan rather than a pot. I also cooked my egg just a tad too long, but it was still very tasty. I will be trying this again.
"Poached Egg in Tomato Sauce"
Tomato or Marinara Sauce, about 1/2 cup per egg
Heat up the sauce in a pan or pot over medium-low heat. Once the sauce is simmering, crack in the egg(s). Continue cooking until the egg whites are set, but the yolk is still somewhat runny, or to your tastes, 5 minutes or so for 'medium'-ish eggs.
Serve with (or over) toasted bread.