Italian · Brunch
Poached Eggs in Tomato Sauce
Two eggs poached in a simmering garlic and tomato sauce made with canned tomatoes, olive oil, and oregano, finished with Parmesan and fresh basil, served with grilled sourdough for sauce mopping.
$4
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
418Calories
18.8gProtein
23.4gFat
30.1gCarbs
6.2gSugar
3.3gFiber
627mgSodium
372mgChol
5.8gSat Fat
545mgPotassium
198mgCalcium
3.4mgIron
0.9mcgVitamin B12
11.2mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
mediterranean
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Slice garlic, chop onion, grate Parmesan, tear basil, and measure oregano, chili flakes, and canned tomatoes.
2
Warm olive oil in a small skillet over medium-low heat, add onion and garlic, and cook for 3 minutes until softened and translucent.
3
Simmer canned tomatoes, white wine, oregano, and chili flakes over medium-low heat for 8 minutes until sauce thickens, then create two wells, crack eggs into them, cover, and poach for 5 minutes until whites set and yolks jiggle.
4
Plate
Slide eggs and sauce onto a plate, scatter with Parmesan and basil, serve with grilled sourdough.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 7 oz100g, a quarter of a 14.5 oz can canned-tomatoes
- 2 clove2 clove garlic
- 4 tbsp40g onion
- 2 tbsp28g olive-oil
- 1/2 tsp1/2 tsp oregano-dried
- 2 pinch2 pinch chili-fresh
- 4 tbsp60ml white-wine-vinegar
- 2 slice2 slice sourdough bread (80g)
- 2 tbsp14g parmesan
- 44 basil leaves
- salt, to taste
- black pepper, to taste
