Eggs aren't just for breakfast, they're also the ultimate 'fast food' when
you need to whip up a quick meal. So go ahead.. add a little spice to
your week nights with this go-to egg recipe from Adrianna Adarme. It's a great one to add to the rotation!
Eggs in Spicy Tomato Sauce
2 tablespoons (30 mL) olive oil
¼ yellow onion, diced
½ carrot, diced
2 garlic clove, minced
1 teaspoon (5 mL) red pepper flakes
1 teaspoon (5 mL) dried oregano
1 (24-ounces, 680 g) can of crushed tomatoes (San Marzano)
¼ cup (22 g) Parmesan, grated
3 eggs yolks
Heat olive oil in cast iron skillet, over medium heat. When oil is hot add the carrot and yellow onion; cook for 5-7 minutes, until onions are translucent and carrots are softened. Add garlic atop mixture and cook until fragrant, about 1 minute.
Add can of crushed tomatoes to mixture and combine. Stir in the red pepper flakes and dried oregano. Bring the tomato sauce to a simmer over medium-low heat and cook for 15-20 minutes, uncovered. The sauce will reduce, the carrots soften even further and the delicious smell will engulf your home.
If you have an immersion blender, simply blend the mixture in the cast iron skillet, being careful for spillage. If you don't (I don't), carefully transfer tomato sauce, in batches, to blend. Hot liquids can create blender explosions, so be sure to allow steam to escape and not fill the blender too high.
Transfer blended tomato sauce back to pan. Mix in Parmesan and add salt to taste. Using the back of a wooden spoon, create 3 cavities in the tomato sauce. Carefully drop the egg yolks in that space and cover with a lid for 1-2 minutes, and until egg yolks barely set. Top with freshly ground pepper and basil. Serve with toast.
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