Italian · Brunch
Poached Eggs in Tomato Sauce (Gluten-Free)
Two eggs poached in a garlicky tomato sauce made from canned tomatoes, onion and basil, finished with parmesan and olive oil. Served with a gluten-free cornmeal round for scooping, maintaining rustic Italian trattoria character while accommodating gluten-free requirements.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
449Calories
24.3gProtein
25.5gFat
32.6gCarbs
8.9gSugar
4.8gFiber
1052mgSodium
431mgChol
7.4gSat Fat
780mgPotassium
235mgCalcium
3.4mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free
vegetarian
low-calorie
gluten-free
Instructions
1
Prep
Dice the onion, slice the garlic, and measure out the canned tomatoes, cornmeal, basil, and parmesan within reach of the stove.
2
Warm the olive oil in a small skillet over medium heat for 2 minutes, then add onion and garlic and sweat for 3 minutes until translucent and fragrant.
3
Pour in the canned tomatoes with salt, pepper, and oregano, then simmer uncovered over medium-low heat for 8 minutes until thickened enough to hold a spoon trail. Crack the two eggs into shallow wells in the sauce, cover the skillet, and poach over low heat for 5 minutes until the whites set but yolks remain soft.
4
Plate
Scatter torn basil and parmesan over the eggs in the skillet while hot, then slide the eggs and sauce onto a plate beside the cornmeal round, keeping yolks unbroken.
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
- 1/2 cup60g onion
- 2 clove2 clove garlic
- 2 tbsp28g olive oil
- 2 tbsp6g basil
- 4 tbsp20g parmesan
- 1/2 tsp1/2 tsp salt
- pinch of black pepper
- pinch of dried oregano
- 2/3 cup110g cornmeal
