Skillet Eggs And Tomato Sauce Recipes

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EGGS IN TOMATO SAUCE



Eggs in Tomato Sauce image

A quick and easy, Provencal dish made up of eggs poached in tomato sauce.

Provided by Beeta @ Mon Petit Four

Categories     Main Course

Time 15m

Number Of Ingredients 10

1/2 onion, diced
1 garlic clove, minced
2 tomatoes, (see note)
1 tbsp tomato paste, (about 16 grams) optional
1 sprig of thyme, (see note)
2 eggs
olive oil
salt
pepper
fresh basil or parsley, optional

Steps:

  • Warm a thin layer of olive oil in a small skillet. Add the diced onion and sauté over medium-low heat until translucent - about 5 minutes. In the meanwhile, prepare your tomatoes by removing the flesh/pulp from the tomatoes. Discard the skin; give the pulp a rough chop.
  • Add the garlic to the onion and sauté for 30 seconds. Add the chopped up tomato pulp along with the tomato paste. Stir together and cook for 1 minute, then add 1/8 cup of water.
  • Add the leaves from the sprig of thyme, about 1/2 tsp of salt (or to taste) and a pinch of freshly ground pepper. Let the mixture simmer over low heat for a few minutes for the tomatoes to soften up a bit.
  • Crack the eggs open and onto the tomato sauce. Set the heat to medium-low and place a lid over the skillet. Let the eggs cook for about 4-6 minutes, until the yolks have obtained a thin white film over them and the whites are cooked.
  • Before serving, sprinkle a small pinch of salt and pepper over just the eggs. Garnish with a drizzle of olive oil and/or fresh parsley or basil.

Nutrition Facts : Calories 224 calories, ServingSize 1 Servings

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