EGGS POACHED IN TOMATO SAUCE
This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
- Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
- Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g
SKILLET EGGS AND TOMATO SAUCE
If you are cooking for children, you may want to omit the crushed red pepper and the anchovies from this recipe. Serve this dish with slices of crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large skillet, heat the oil over medium-high heat. Add onion, garlic, crushed red pepper, and anchovies, if desired; cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
- Crush tomatoes with your hands, and add to skillet along with their juice. Simmer over medium heat, stirring occasionally, until slightly reduced, 8 to 10 minutes.
- Reduce heat to a very gentle simmer. One by one, break eggs into a small cup, then gently slide onto sauce in skillet; cover, and cook until whites are just set, about 5 minutes. Remove from heat; let sit, covered, 5 minutes more. Serve hot, garnished with chopped parsley.
Nutrition Facts : Calories 224 g, Fat 14 g, Fiber 2 g, Protein 15 g
SKILLET EGGS IN TOMATO SAUCE
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and cook, stirring occasionally, just until it starts to brown around edges, 30 seconds to 1 minute. Add tomatoes, 2 teaspoons salt, and basil; simmer until tomatoes have broken down into a loose sauce, about 20 minutes.
- Make a well in tomato sauce with the back of a large spoon and crack 1 egg into well. Repeat with remaining 5 eggs. Season with salt and pepper and cook until whites are set and yolks are cooked as desired, about 25 to 30 minutes. Top with cheese and serve with sauce immediately from the skillet.
ONE-SKILLET ORZO WITH TOMATOES AND EGGS
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.
Provided by Sarah Jampel
Categories One-Pot Meal Dinner Pasta Orzo Egg Tomato Mozzarella Butter Onion Garlic Basil Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, until onion is softened and translucent, about 4 minutes. Add orzo and stir until coated in butter, about 30 seconds. Add tomatoes and juices and cook, stirring, until liquid is reduced and tomatoes are starting to stick to skillet, about 4 minutes.
- Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan (a baking sheet works well if you don't have a lid), and cook 8 minutes, stirring halfway through. Uncover and simmer 1 minute-mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan.
- Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes. Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes. Remove from heat and top with a few grinds of pepper and basil to serve.
EGGS IN TOMATOES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.
- Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.
- Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.
BAKED EGGS IN TOMATO-PIMENTO OLIVE SAUCE
A quick tomato sauce seasoned with thyme and studded with pimento-stuffed olives forms the base for this simple stovetop-baked egg dish. Toasted garlic-rubbed country bread is key for mopping up the sauce and the runny yolks.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Smash 3 of the garlic cloves. Heat the oil in a large skillet over medium-high heat until hot. Add the smashed garlic, onions and thyme, and cook, stirring, until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes, olives and olive brine and bring to a simmer. Cook, stirring occasionally, while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
- Make 8 shallow wells in the sauce. Working with 1 egg at a time, crack into a ramekin or glass measure, and then gently pour into the wells. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set and the yolks are still runny, about 8 minutes. Garnish with fresh thyme if using.
- Rub the toasted bread slices with the remaining garlic clove and serve with the sauce and eggs.
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