What could be easier that warming up my favorite tomato sauce and then poaching an egg? More rustic than elegant, this simple heart-warming dish is great for one or a crowd, and lends itself to any variation my fridge can serve up.
This time I used kalamata olives and leftover caramelized onions with Parmesan and a generous grind of black pepper. Other times I opt for slivers of roasted red pepper and dollops of goat cheese.
You can sprinkle with pine nuts to continue the Italian theme, or switch it up to use bolder flavors. It’s your quick comfort – use what you like.
By the way, this is fantastic with a thick slice of country bread, toasted and drizzled with 0live oil.
Eggs in tomato sauce
Per serving – multiply as needed
1 cup tomato sauce, from your garden or a jar
1 tablespoon caramelized onions
6-8 olives Parmesan or other hard grated cheese, for serving
Salt and pepper
Put the tomato sauce, onion and olives in a shallow saucepan over medium high heat. Warm until bubbles form around the edges. Use a spoon to form a little divot in the sauce, then crack the egg inside. Cover and cook until the egg white is solid and the yolk still slightly jiggly, about five minutes. Transfer to an individual bowl and top with grated cheese.