You know when you see someone cooking something on television and your stomach nearly lurches into a grumble and you know instantaneously what you will have for dinner that night? Isn’t it even better when it’s healthy?
That’s what happened when I was
getting a lot of work done watching the Martha Show a couple weeks ago and one of her producers came on to show a quick little dinner she’d been making for her family that involved a quick tomato sauce with eggs cooked right in it. It reminded me of the baked egg dish I cannot resist ordering when we go out for brunch at a deliciously Art Deco place in our neighborhood, that I still couldn’t believe I hadn’t tried at home.
Especially when considering how ridiculously simple it is. You make a quick tomato sauce, you cook eggs in it and if you’re us, sautee a little fresh spinach with garlic on the side. Meanwhile, toast or broil some bread. You can rub it with a garlic clove or drizzle it with olive oil, but I didn’t bother because I was lazy. And in about five minutes, your breakfast/lunch/dinner is done.
It’s one of these dishes–like the huevos rancheros–that I feel silly giving you a recipe for because its so hodge-podge and easy, but just like those tortilla eggs before it, I have gotten hooked on this, making it for lunch nearly three times this week. So, I either tell you what’s really cooking in the smitten kitchen or we will end up radio silence.
More eggs and tomato sauce: Nearly two years later, I added another take on eggs in tomato sauce (per suggestion in these comments) with a spicier tomato sauce and crumbled feta cheese, called shakshuka. Check it out.
Poached Eggs in Tomato Sauce
Inspired by the Martha Show
1 can (14 ounces) tomato puree
1 tablespoon olive oil
1 clove garlic, minced
Big pinch of sugar
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
Glug of red wine (optional)
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving
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 sugar, salt and pepper. Reduce heat to a simmer and cook for 10 to 20 minutes minutes. A few minutes before it’s done, I like to add a glug of red wine and let it simmer for a moment.
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.