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Eggs Poached In Tomato Sauce with Toast

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 35 min
  • $
Gatheredtable
adapted from Mad Hungry

Ingredients

  • 1 28-ounce can whole tomatoes
  • 2 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • coarse salt and ground pepper
  • 6 large eggs
  • 6 slices of bread, toasted
  • 2 tablespoons parmesan cheese, for serving (optional)

Directions

Prep: 1. Coarsely chop tomatoes. 2. Mince garlic. Make: 1. Heat a skillet over medium-high heat and then add olive oil. 2. Quickly add garlic and red pepper flakes; stirring until garlic is golden. 3. Add the tomatoes and bring to boil; season with salt and pepper. 4. Reduce heat and simmer for 20 min. 5. Gently crack eggs into the tomato mixture, cover, and cook for 5 min. 6. Remove skillet from heat, uncover, and let stand for 2-3 min. 7. Meanwhile, toast bread. Transfer each egg to a piece of toast. 8. Spoon sauce over eggs, garnish with cheese, and season with salt and pepper. Serve.

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