Eggs for dinner is a definite yes in my house. Actually, now that I think about it, eggs are my favorite default dish for breakfast, lunch and dinner. They’re inexpensive, high in protein and pretty hard to mess up (unless you want a fancy soft boiled egg). We eat eggs at least once or twice a week over here and, if left up to Octavian, that number would be much much higher.
Given the topic of yesterdays post, some of you may be curious if my child actually ate these eggs?
No. Definitely not. It has red sauce (tomatoes) so he wouldn’t even touch them. I knew this before I even started cooking. SO, knowing the grown ups would be the only ones to eat this, I also made sure to add a generous amount of cayenne powder and chili pepper since my husband and I love spicy foods. However, if a burning mouth isn’t your thing, I definitely recommend cutting the chili pepper by at least half.
Don’t worry, to make sure my child didn’t starve, he got his very own plate of scrambled eggs with equal parts capers (probably his favorite food on this planet). I also offered delicious, soft, fresh baked buttered bread (my favorite). He licked off the butter and refused to eat the rest. So, what did I do? Smeared some more butter on there and ate it myself.
Anyhow, if you love eggs and spicy tomato sauce, I’m going to bet you’ll love this. Serve alongside buttered bread, noodles or any other grain you have on hand. I’ve also served this over a big bowl of veggies sprinkled with Parm and it was a serious winner.
Spicy Poached Eggs in Tomato Sauce
- 2 tablespoons butter
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried parsley
- 5 cups cherry tomatoes, halved (this measurement doesn't have to be exact- but I would aim for more rather than less)
- 14 oz diced or crushed tomatoes (with the juice), one 14 ounce can
- 1/3 cup dry white wine, optional
- 1/2 teaspoon cayenne pepper, less if you don't like spicy foods
- 1/2 teaspoon red chili flakes
- 2-3 tablespoons fresh parsley, chopped (plus more for serving)
- 6 eggs
- Preheat oven to 350 degrees.
- Melt butter in a large oven safe skillet over medium high heat. Add chopped onion to the skillet and sautè for 3-4 minutes, or until starting to soften and turn translucent. Add garlic, salt, black pepper, Italian herbs, and dried parsley. Stir well to combine and sautè for 1-2 minutes.
- Add the halved cherry tomatoes to the skillet and mix well. Continue to cook for 3-4 minutes, stirring occasionally. Stir in the crushed tomatoes and bring liquid just to a simmer. Reduce heat and continue to cook until liquid has reduced by half. Stir frequently to prevent burning.
- Add the white wine to the skillet (optional) and continue to cook until reduced and sauce thickens. Stir in the cayenne pepper, red chili flakes and fresh chopped parsley. Remove from heat and crack desired number of eggs on top of sauce. Transfer skillet to the oven and allow eggs to bake for approximately 12-15 minutes, or until cooked to desired doneness.
- Remove from oven and garnish with additional chopped parsley, Best served immediately with fresh crusty bread.