Recipes Poached Eggs In Tomato Sauce With Chickpeas And Feta Food

POACHED EGGS IN TOMATO SAUCE

Poached Eggs in Tomato Sauce image

Tomato sauce studded with olives forms the base for this simple stovetop-baked egg dish. Crusty 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

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
4 thyme sprigs, plus more for garnish (optional)
1/4 cup white wine
One 32-ounce can whole peeled tomatoes in juice
1/2 cup pitted Kalamata olives, halved
8 large eggs
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives 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 eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.

EGGS POACHED IN MARINARA SAUCE

Eggs Poached in Marinara Sauce image

In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.

Provided by Martha Rose Shulman

Categories dinner, for one, main course

Time 10m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1/2 cup marinara sauce, made with fresh or canned tomatoes
Pinch of cayenne (optional)
A couple of leaves of basil, slivered
1 to 2 eggs
Salt
freshly ground pepper
2 teaspoons freshly grated Parmesan
1 or 2 slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic

Steps:

Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams

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