Description
A flavorful vegetarian dish featuring poached eggs in a spicy tomato sauce.
Ingredients
Scale
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 small yellow onion, thinly sliced
- 1 garlic clove, lightly crushed and peeled
- Generous pinch red pepper flakes, to taste
- 1 red bell pepper (optional), coarsely chopped
- Fine salt, to taste
- 1 (28 ounce) can chopped tomatoes
- 4 large eggs
- 5–8 fresh basil leaves, torn
- 3–4 tablespoons freshly grated Parmigiano-Reggiano or Pecorino Romano, for serving
- Crusty bread (optional), for serving
- Black pepper, to taste
Instructions
- Heat Oil & Sauté Onion: Start by heating 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. You will notice the oil shimmer when it is hot enough. Add the thinly sliced yellow onion and sauté until it softens and turns translucent, which usually takes about 3 minutes. Be careful not to let them brown too much, or the flavor may become bitter.
- Add Garlic & Spice It Up: Next, toss in the lightly crushed garlic clove along with a generous pinch of red pepper flakes. Stir everything around until fragrant, which takes just about a minute. Be careful not to burn the garlic, as it can turn bitter and spoil the dish.
- Stir in Tomato Purée: Pour in the entire can of chopped tomatoes, giving everything a good mix to blend the ingredients. The vibrant red color will come to life, and the smell will intensify. Let it simmer for a few minutes to thicken slightly; a watery sauce can lose flavor.
- Add Seasoning & Simmer: Sprinkle in fine salt and black pepper, adjusting to your taste. After a gentle stir, let the mixture simmer for about 10 minutes until it thickens and bubbles. Keep an eye on it, as too much simmering can dry it out.
- Make Wells & Crack Eggs: Create little wells in the sauce using the back of a spoon, then crack an egg into each well. Be gentle to ensure the yolks stay whole.
- Cover & Cook Eggs: Put a lid on the skillet and cook until the egg whites are set, which should take about 6 to 8 minutes. Check to ensure the whites turn solid. Do not leave them too long unless you prefer firmer yolks.
- Finish with Fresh Herbs: Once the eggs are done, remove the skillet from heat and sprinkle with torn fresh basil leaves for that final touch. The bright green will contrast beautifully against the red sauce.
Notes
- Storage Tips: The tomato sauce base can be refrigerated in an airtight container for up to 3 days. To reheat, simply pour the sauce into a skillet, crack the eggs in, and it will be ready in under 20 minutes.
- Expert Tips: Use a high-quality olive oil for the best flavor. If the egg whites are not setting, keeping the heat low and covering with a lid will help them firm up nicely. When the sauce seems too watery, simmer it longer with the lid on for a thicker texture. For softer yolks, cover the pan for a shorter time. If the sauce tastes too tart, a touch of sugar can help balance the acidity just right.
- Reheating Instructions: To reheat, place the sauce in a skillet over medium heat, crack in the eggs, cover, and cook until the eggs are just set, taking about 6-8 minutes.
- Serving Suggestions: Serve with thick slices of crusty Italian bread for mopping up the sauce. Pair with easy antipasto skewers for a festive brunch or offer a side of lemony blanched asparagus for freshness.
- Recipe Variations: You can stir in fresh herbs like oregano or marjoram for added flavor. Add sautéed zucchini or eggplant for a summer twist, or top with thinly sliced mozzarella for a cheesy indulgence.
- Ingredient Notes: When selecting ingredients, choose fresh basil that is fragrant and vibrant in color. If you do not have yellow onion, white onions or shallots can be substituted. For the optional red bell pepper, you may also use eggplant or zucchini for more vegetable options.
Nutrition
- Serving Size: 1 serving
- Calories: 207.7
- Sugar: 5.1g
- Sodium: 257.1mg
- Fat: 15.9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9.2g
- Fiber: 2.1g
- Protein: 8.2g
- Cholesterol: 167.6mg