Working from home, I’m always on the hunt for a fast meal that doesn’t involve just a sandwich. My definition of “fast ” may be different than yours. It might not mean a microwave dish or just sandwich. But I don’t like spending more than five minutes of active prep time for lunch, because inspiration might just poof goes! So my time, is precious work time.
I am perfectly OK, though, with the meal taking 30 minutes or longer to cook. I just can’t afford to be elbows deep in flour or standing over a pot for hours on end. Evenings are another story and when I welcome that kind of time comittment. It relax me, Is my zen time.
“uova al pomodoro,” It is describide as a “rustic, one-pot meal of eggs poached in a quick fresh tomato sauce.” I read once that Italians don’t usually eat eggs for breakfast but uova al pomodoro is served as a second lunch course. So here it is, enjoy it!
Although this recipe gives instructions on how to make a basic, garlic-infused sauce from scratch, feel free to substitute your favorite recipe for tomato sauce for the first step (or use two cups of prepared organic tomato sauce ). Just proceed with the egg-poaching step as instructed.
Some mozzarella thrown in at the end and cooked until golden and bubbly would be a nice addition. If you dont mind dairy or the extra calories. Freshly grated parmesan would also be a welcome finish. Remember tto eat with a rustic piece of Italian bread or any glutten free or whole grains bread you have. Dip and mangia!
Ingredients:
One 28-ounce can whole organic tomatoes 2 medium garlic cloves, halved and crushed with the flat blade of a knife 1 tablespoon olive oil 2 tablespoons chopped oregano 4 eggs Salt and pepper Optional: A few pinches of red pepper flakes or Spinach
Directions:
In a deep skillet, heat the oil on medium heat. Add the garlic and sauté until garlic is brown on each side. . For a chunkier sauce, add the tomatoes entirely drained of the juices and purée from the can. For a saucier consistency, add the tomatoes with some or all of the purée. Cook the tomatoes on medium heat for three minutes. With the back of a fork, break up the tomatoes a bit. Reduce heat to low and add pepper flakes, if using. Add 1 tablespoon of the herbs and simmer for approximately 30 minutes or until sauce has thickened to your liking. Taste. Season with salt and pepper.
Create shallow wells in the sauce and crack the eggs into them. Immediately cover with a lid. With the heat on low, poach the eggs for 5-8 minutes until cooked through to your liking*. Alternatively, after adding the eggs, you could transfer the skillet (if it’s heat-safe) to a 375-degree-Farenheit oven for this step: cook uncovered for approximately 8 minutes.
Season eggs with salt and pepper and sprinkle the remaining more herbs on top. Transfer to plates, individual bowls or ramekins. Serve with crusty pieces of bread for mopping up the sauce and yolks.
* Now Mangia, Mangia.
