Ta da! Here it is…one of my favorite weekend breakfast recipes, Poached Eggs in Fresh Tomato Basil Sauce. It’s kind of like ”Italian-Style” Huevos Rancheros. Aren’t there similar recipes like this in every culture?
You might also know this as “eggs in a basket” or “eggs in purgatory.” It’s just that we love our eggs! So many ways to play with them. I’m a huge fan.
I love making this when my boys are home and they are looking for something filling to eat before that major surf session because its super-duper filling. But I mostly make this for just Eric and I. Served on a leisurely Saturday morning with two glasses of Mimosa’s. Feels like we are on vacation while we read the paper in our backyard.
Now if the thought of chopping onions and garlic in the morning has you hitting “next recipe” please. Try this alternative. Just use leftover pasta sauce instead of making this from scratch. Truth be told, I probably do that version more often, but this one is the best to offer guests. The secret ingredient is the fresh basil. Hard to duplicate that from a jar of spaghetti sauce. Fresh tomato basil sauce is the bomb. Try it and let me know.
- 1 tbsp. olive oil
- ½ cup chopped onion
- 1 small garlic clove, finely chopped
- 14.5 oz. can tomatoes—whole, diced, crushed—they all work well (or 2-3 fresh tomatoes, peeled and diced)
- 1 basil leaf, torn into pieces, or a pinch of dried oregano
- Salt and freshly ground black pepper, to taste
- 2-4 large eggs
- Freshly grated Parmesan cheese*
- In a small frying pan over medium heat, sauté the onion in hot oil until soft and translucent. Add the garlic and sauté for barely 1 minute more. Don’t let the garlic turn brown or it will end up tasting bitter.
- Now add the tomatoes including juice from can (if using whole tomatoes, break them up before adding to pan), basil or oregano, and salt and pepper to taste. Gently simmer for 10 to 15 minutes until sauce is thickened.
- Next slide in the eggs. Break an egg into a small cup or bowl. Using a spoon, make a well in the sauce large enough to hold the egg. Slide the egg into the depression. Repeat with second egg. Sprinkle with grated Parmesan cheese.
- Cover pan, turn the heat to medium-low, and continue cooking the eggs in the sauce until done to taste, about 3-5 minutes for medium-firm yolks. Adjust the time depending on how runny or firm you like your yolks. Before serving, sprinkle with more grated Parmesan and season with salt and freshly ground pepper. Serve with crusty bread for mopping up the sauce.
I usually make this for 2 people. You can fit 2- 4 eggs in a large skillet.