I love simple and delicious meals that use everyday ingredients. We all have busy days and having simple meals that we can turn to allows us to still put a healthy and delicious meal on the table.
Food today can often be expensive and complicated to make. Yes, it tastes good, but cooking today is a long way from the simple meals of the past. Gourmet type food is great, but there is something about a simple meal with only a few ingredients that I love.
And today’s recipe is just that. It is a simple meal that contains only a few ingredients.
Today’s recipe for my Cooking Through My Collection series is from the cookbook Mad Hungry: Feeding Men and Boys. I bought this cookbook a few years ago and have really enjoyed it.
This cookbook is written by Lucinda Scala Quinn, who works for Martha Stewart, and who has appeared on many of Martha Stewart’s shows, and in the Martha Stewart magazines.
I like the style of Mad hungry because it focuses on recipes for the busy family. In fact, I enjoy not only this cookbook, but the Mad Hungry website. The website is full of great recipes and ideas.
We served these eggs with fried skillet potatoes, but you could serve this with bread, tortillas, or even on its own.
And this recipe works for breakfast, lunch, or dinner. I love recipes that work like that.
This is also one of those recipes that does not photograph well, but I am looking past that because this is a simple and delicious recipe that I thought was worth sharing.
Have you ever cooked eggs in a tomato-based sauce? If you do, I would love to hear how you cook it?
Eggs Poached In Tomato Sauce
An easy an inexpensive meal for breakfast, lunch, or dinner.
- 1- 28 ounce can tomatoes, I used diced
- 1 tablespoon oil
- 2 cloves garlic
- pinch of red pepper flakes
- salt and pepper
- 6 eggs
- toast for serving, either regular or gluten free,
- Place tomatoes in a blender and blend until coarsely chopped.
- Heat the oil in a skillet and quickly add garlic and red pepper flakes. Stirring until garlic is light golden about 30 seconds.
- Add tomatoes and bring to a boil. Season with a little salt and pepper. Reduce heat and simmer for about 20 minutes.
- Gently crack eggs into tomato sauce and cover. Cook on medium-low for about 5 minutes.
- Uncover and finish cooking eggs until they reach the desired doneness. Remove from heat and let sit 2-3 minutes before serving.
- Serve with toast if desired. We like this also served with warm tortillas and cheese or with potatoes.
Amount Per Serving: Calories: 126Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 186mgSodium: 292mgCarbohydrates: 7gFiber: 3gSugar: 4gProtein: 8g
Nutritional values are approximate and aren't always accurate.
I love poached eggs in sauces. I read about it as a teen years ago in a cookbook (I am stretching my memory to recall which one). That recipe was using a tomato-basil canned soup. Since then I’ve used jarred marinara or homemade sauces. I’ve served them with toast for dipping, with spaghetti (when the yolks are runny, it adds something extra to the sauce). I’ve also just served them as-is with a veggie or salad side. It all depends on whether it was brunch, lunch or supper. I think that this sort of thing takes eggs from ordinary to gourmet, even if they don’t look beautiful.
I actually ate the Italian version of this about 12 years ago in Italy as a first course at dinner and I have been making them ever since. I saute onion and garlic and add a can of tomato sauce (size of the can depends on how many eggs I am cooking). Once the eggs are in I top with torn fresh basil and just before serving I sprinkle with parmesean. I always serve with crusty Italian bread; if my family sees me walking in the door after work with a loaf of bread they know we are having “Italy” eggs (my daughter named them when she was about 3) for dinner.
I actually saw a similiar recipe to the one I use on David Rocco’s Dolce Vida show on Cooking Channel a couple of months ago.
I am going to have to check out the Mad Hungry cookbook.
That version sounds really good!
I’ve poached them in marinara sauce and ranchero sauce, but never just tomato sauce. hmmm thinking this is a must try. I like to add a little mozzarella to the top of the marinara eggs and serve with fresh hot garlic bread. I make my own marinara, but jar sauce would work. I like the ranchero eggs topped with pico de gallo, avocado slices and served with or on black beans. A little cheddar cheese never hurt anyone either.
I’m in full belief that as long as I have a couple doz eggs in the house no one will starve. If we get down to a doz it’s time to head to the store before disaster strikes and we run out.
I agree, eggs are one of my favorite go to meals and they are frugal as well.
I’ve gotten that book out of the library before, its a good book.
I make myself some eggs poached in tomato sauce all the time. One of my favorite things to do is make some polenta (or at this point its basically corn meal mush) and serve the egg and sauce over the polenta the first day. The next couple days I will fry the rest of the polenta prior to cooking my egg and top it with cheddar cheese. Then when my egg is done I put the egg and sauce over the fried polenta.
I am going to have to try them with polenta. We love polenta and that sounds good.
My mom did them in Campbell’s tomato soup 😉