Eggs poached in a tomato sauce
1 hour 25 min
Poach your eggs in this tomato sauce that's seasoned with herbs and a bit of red wine for a tasty vegetarian dish that can be eaten with pasta or with bread.
Bren
1 person made this
Ingredients
Serves: 4
- 2 tablespoons olive oil, or to taste
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2L tomato passata
- 4 tablespoons red wine, or more to taste
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, or more to taste
- 1 bay leaf, or more to taste
- 1 pinch dried chilli flakes
- 8 eggs
Method
Prep:10min ›
Cook:1hr15min ›
Ready in:1hr25min
- Heat olive oil in a large pan over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
- Stir tomato passata, red wine, parsley, basil, oregano, salt, pepper, bay leaf and chilli flakes with the onion and garlic; bring to a simmer, reduce heat to low and cook until the sauce has thickened, about 45 minutes.
- Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the pan and simmer until sauce has thickened, about 30 minutes.
