Ah, the tomato. That go-to fruit full of vitamin C can be served with almost anything: lettuce, meats, cheeses, as a snack with hummus or as a sauce with dinner. But have you ever tried marrying your summer tomatoes with the humble egg? If you haven’t (and we’re betting you haven’t), trust us, now is the time. and this comfort meal is just the thing to whip up for hungry families. Plus, it’s packed with protein.
The secret to making this dish a dinner success is to serve your eggs poached on a bed of tomato sauce that offers a slight kick thanks to the combination of Aleppo peppers, onion and garlic. You’ll like it to so much, you might even make it again for breakfast.
Poached eggs with rich tomato sauce
Preparation time: 5 minutes
Cooking time: 10 minutes
1 tbsp of extra-virgin olive oil
1 cup of chopped onion
3 garlic cloves, minced
3 tbsp of tomato paste
⅓ cup of dry red wine
1 tsp of sugar
½ tsp of kosher salt
¼ tsp of freshly ground black pepper
¼ tsp of ground Aleppo pepper or crushed red pepper
1 (14.5 oz) can of unsalted petite diced tomatoes
4 large eggs
4 slices of your favorite bread
1 garlic clove, halved
1. Place a medium nonstick skillet on medium-high and heat. Add some oil to the pan, coating it completely.
2. Add the onion and minced garlic to the pan and sauté for 4 minutes.
3. Add tomato paste and cook for 1 minute making sure to stir constantly. Add the wine and cook for a further minute or until the liquid has almost evaporates.
4. Add sugar, salt, peppers, and tomatoes. Cover and reduce the temperature to medium, leaving to simmer for 2 minutes. Crack the eggs, 1 by 1 , on top of the tomato mixture melting the whites with the tomato sauce.
5. Cover and cook for a final 5 minutes or until whites are set and yolks are soft. Set four plates with a piece of bread in the middle and place the mix with an egg on each. Add a sprinkle of fresh oregano to taste.