Poached Eggs in Tomato Sauce
Serves: 6 servings
 
Ingredients
  • 1 cup red bell pepper, finely diced
  • ½ small onion, finely diced
  • ½ teaspoon red pepper flakes
  • ¼ cup minced garlic
  • 1½ Tablespoons olive oil
  • 1 can/box (28 ounce) crushed tomatoes
  • 1 can/box (28 ounce) diced tomatoes in juice
  • ½ teaspoon dried oregano
  • 1 teaspoon sugar
  • salt & pepper to taste
  • 6 eggs
  • 4 oz. fresh mozzarella, sliced
  • chopped fresh basil for garnish
Instructions
  1. Saute onion, bell pepper, garlic and red pepper flakes in oil in a large saute pan over medium-high heat until soft, 4 to 5 minutes.
  2. Add crushed tomatoes, diced tomatoes, dried oregano and sugar, bring to a boil, reduce heat to low and simmer 10 minutes. Season to taste with salt and black pepper. Gently crack eggs on top of sauce, cover and poach until whites are set but yolks are set but yolks are still soft, about 6 minutes. Preheat broiler with oven rack 6-8 inches from element.
  3. Divide eggs and sauce among 6 serving dishes (or just leave in oven-proof skillet), top with cheese, transfer to the oven on a baking sheet and broil until cheese is golden, about 3 minutes. Sprinkle with additional black pepper and fresh basil; serve immediately.
Notes
Note: depending on what tomatoes you use, the sodium content will vary so adjust the added salt accordingly. I use no added salt tomatoes so I added a couple pinches of salt. If you use canned tomatoes (which are higher in sodium) you might not need to add any.

This recipe makes a large amount of sauce. Even though I used a heaping ladle of sauce under my egg, there was still plenty leftover which I saved for pasta. You could easily make half the amount of sauce if you prefer.


Recipe modified from Cuisine at Home, April 2012
Recipe by Nutritious Eats at https://www.nutritiouseats.com/nutrition-in-eggs-recipe-for-poached-eggs-in-tomato-sauce/