Eggs Poached in Pomodoro Sauce

Quick, tasty, inexpensive and made with ingredients you probably already have in your cupboard and fridge—this is a recipe to pull out on cold, weeknight evenings or weekend lunches.

Remember to only use tomato sauce that you would like to eat—Make it delicious! Homemade is great, but an excellent quality jarred sauce works well, too (and saves time.)

Serves 4:
4 plump garlic cloves, minced
2 tablespoon olive oil
1 whole roasted red pepper, chopped
24 oz tomato sauce
¼ cup chopped fresh, basil
4 large eggs
Grated Parmesan cheese
Crispy hash browns or thick slices of toasted bread

In a large sauté pan, sauté garlic in olive oil over medium-high heat until just fragrant but not golden. Add in chopped roasted peppers and continue to sauté for just a minute or two then add in tomato sauce and basil, stir, cover and bring to a strong simmer. Cook for five minutes.

Once the sauce is simmering, carefully crack eggs into sauce, trying to keep them separate and not overlapping. Cover, reduce heat to medium and simmer for four to five minutes (four minutes yields a runny yolk, five yields and soft yolk). Uncover, cover in Parmesan cheese and remove from heat.

Allow the eggs to sit for two minutes.

Ladle an egg and lots of sauce over hash browns or toasted bread.

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