Eggs Poached in Tomato Sauce

Name: Eggs Poached in Tomato Sauce
Total time: 30 min
Ingredients: 1 recipe Fast Tomato Sauce, With or Without Pasta or any of the variations (without pasta); 8 eggs; Salt and pepper

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Makes 4 servings 1x

Time 30 minutes

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Ingredients

1 recipe Fast Tomato Sauce, With or Without Pasta or any of the variations (without pasta)
8 eggs
Salt and pepper

Instructions

Prepare the sauce in a large skillet; you can do this up to a couple of days ahead if you like.
When you’re ready to eat, take the eggs out of the fridge. Add 1 cup water to the sauce and bring to a boil. Crack the eggs one at a time into a small bowl or saucer and slide them into the sauce. Adjust the heat so the sauce bubbles gently. Cover and cook just until the whites are set and the yolks are as firm as you like them, 3 to 5 minutes for runny. For firmer eggs, cover the pan again and continue to cook another minute or 2. (The eggs that went in first will be the first ones done.) To serve, remove the eggs and some of the sauce with a large spoon.

— Recipe from How to Cook Everything

Recipe variations

Eggs Poached in Tomato Sauce with Cheese

After all the eggs are in the pan, scatter 1/2 cup crumbled feta or grated Parmesan, Gruyere, or Manchego on top, then cover and cook as directed.

Eggs Poached in Creamed Something

Instead of the tomato sauce, make a batch of Creamed Onions or any of the variations. In Step 1, add 1/2 cup more cream and 1/2 cup water. Never bring it to a boil; instead just keep it at a steady but gentle bubble and proceed with the recipe.