Martha Stewart Poached Eggs

1. 1

   Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.

2. 2

   In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute.

3. 3

   Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.

4. 4

   Gently crack eggs into tomato mixture, cover, and let cook 5 minutes.

5. 5

   Remove skillet from heat, uncover, and let stand 2 to 3 minutes.

6. 6

   Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.