Eggs Poached In Tomato Sauce (Uova Al Pomodoro)

1. 1

   If using fresh tomatoes, blanch them in boiling water for a minute to easily peel the skins, then dice finely.

2. 2

   Gently heat the olive oil in a skillet over low heat and add the squashed garlic cloves, allowing them to infuse and sizzle gently until golden. Then add the tomato (canned, pureed, or fresh) and the water and bring to a simmer. Season with salt and pepper and cook for 15 minutes or so over medium-low heat until the sauce has reduced slightly and thickened.

3. 3

   Crack the eggs directly into the sauce over low heat and leave them t poach, covered, until the whites have cooked and the yolk is soft and runny, 3 to 5 minutes.

4. 4

   Serve scattered with herbs and enjoy with some fresh crusty bread and a drizzle of extra virgin olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.