26 December 2010

Eggs and Tomato Sauce

Apparently this is a well-known dish with variations in many cultures the world around. That, of course, did not mean that I have ever made it. In Itatlian you would order Uova in Brodetto, and to the Israeli, it's Shakshuka. Because it's one of the days where I really don't care, I'm going with Martha Stewart and calling it Poached Eggs in Tomato Sauce.

Now this dish an be as simple or as complex as you like. I was going for a heartier sauce, so I added some veggies, but a can of crushed tomatoes and a handful of eggs and seasonings and you can be in business. It's quick, easy, beautiful, and even elegant enough for a brunch, should you be so inclined.

Poached Eggs in Tomato Sauce

1 Tbsp olive oil
1 Tbsp butter
pinch red pepper flakes
2 cloves garlic, chopped
1/2 cup chopped onion (about 1/2 medium onion)
4-6 mushrooms, diced
1 carrot, grated
1/4 cup white wine (optional)
1-28oz. can crushed tomatoes
salt and pepper to taste
6 eggs
grated cheese & chopped parsley, for garnish

In a large skillet with a lid, heat oil and butter then add red pepper flakes and cook for 1 minute. Add onion, garlic, mushrooms and carrot, and cook for several minutes, until onions are soft. Add wine, if using, and stir until evaporated. Add tomatoes, bring to a boil, then reduce heat and simmer for 10 minutes or so, stirring occasionally. Season with salt and pepper. Smooth the top of the sauce and carefully crack eggs directly onto the top of it. Cover immediately and cook 3 minutes, or just until the tops of the eggs fog over. Sprinkle on cheese and parsley, re-cover, then remove from heat and let stand 3-5 minutes. The longer you let it sit, the firmer the yolk will be. Serve with toast.

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