Eggs Poached in Tomato Sauce

It's 6:30pm, and you're just getting out of work. In between checking your cell phone and figuring out when the next metro's coming, your stomach growls. Crap... you didn't get anything out for dinner, and by the sound of that growl, waiting for something to thaw or making a trip to the grocery store is just not an option. You're about to succumb to the temptation of Chipolte when you remember the latest Gourmet, My Way post. Let me introduce you to your new go-to dinner in a pinch: eggs poached in tomato sauce. It may not sound all that glamorous, but it's definitely delicious. This recipe is simple but hearty, and because it's quite adaptable, you're likely to have all the ingredients already on hand. 

Poached eggs are one of my favorite kinds of eggs. My mom used to make them for me whenever I was sick and mix them with cut up pieces of toast, so it's somewhat of a nostalgic food for me. These days, I enjoy them in a nice eggs benedict, atop a spinach salad, or... poached in tomato sauce! Start out by sauteing some onions and red pepper (or other veggies could work, too) over medium heat until tender. Turn down the heat to medium-low and add in enough tomato sauce to cover the bottom of the pot. I used a basic marinara pasta sauce, but tomato puree or a can of diced tomatoes would work as well. Spice it up with some garlic powder, onion powder, parsley, oregano, red pepper flakes, salt, and pepper. Now carefully crack your eggs directly on top of the sauce so that the eggs remain intact and cover. 

While the eggs are cooking, you can prep the rest of your meal. You'll definitely want some toasted bread for dipping. I went with a multigrain bagel -- Wegman's in-store bakery ones are great -- but a crusty slice of bread or a pita would work just as well. I also sauteed some zucchini as a side. Cook until the egg whites are no longer liquid, but be careful not to overcook -- you want the egg yolks to still be runny. (As a guide, they're getting close to being done in the photo above on the right.) To serve, scoop the contents of the pot into a bowl and top with some parmesan cheese (which will get all melty and delicious!) and another few shakes of your spices if you please. 

And there you have it, folks. A well-rounded, homemade meal in minutes. Enjoy!

Eggs Poached in Tomato Sauce

2 eggs

1/4 c. chopped onion

1/4 c. chopped red pepper

2/3 c. tomato sauce

Shredded parmesan cheese 
Sprinkle of: garlic powder, onion powder, parsley, oregano, red pepper flakes, salt & pepper

Coat the bottom of a small sauce pan with cooking spray or a light drizzle of olive oil. Cook the vegetables over medium-high heat until onions begin to become translucent.

Turn heat down to medium-low. Pour enough tomato sauce into the pot to completely cover the bottom (amount will depend on the size of your pot). Season your sauce to taste and stir.

Once sauce is begins to bubble slightly, crack eggs directly on top of the sauce and cover. Eggs are done cooking when whites are no longer liquid but yolk is still runny inside.

Remove from heat, top with cheese and more seasoning as needed. Serve with bread.