EGGS BAKED IN TOMATO SAUCE

EGGS BAKED IN TOMATO SAUCE image

Categories Egg

Number Of Ingredients 6

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1/2 cup Basic Tomato Sauce per person (see recipe below) - NOTE: Need enough to cover the bottom of the pan you are using.*
1 egg per person
Coarse salt, sea salt, or fleur de sel
Freshly-ground black pepper
Freshly-grated Parmesan Cheese (Parmigiano-Reggiano), room temperature
Either use your own homemade tomato sauce, leftover tomato or spaghetti sauce, or bottled prepared spaghetti or marinara sauce (your choice).

Steps:

In a frying pan (large enough to fit the amount of eggs you want to use), place prepared tomato sauce; bring to a simmer. NOTE: If you are using a thick sauce, just before adding the eggs, make a well with a spoon for each egg. One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering tomato sauce by lowering the lip of each egg-cup 1/2-inch below the surface. Let the eggs flow out. Sprinkle with the grated parmesan cheese. Immediately cover with a lid and turn heat on low. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the tomato sauce with a slotted spoon or spatula. Before serving, sprinkle with additional grated cheese over the top (if desired) and season with salt and pepper.