This recipe came as yet another Pinterest find, where I found myself scrolling lazily down the page at pictures of things made out of Pilsbury crescent rolls and animals made out of hotdogs until I stumbled across this gem and hollered "OMG!" At first glance, it just looks like eggs poached in something like tomato soup, but a larger image and actually reading the recipe revealed a delicious looking meal that I absolutely had to try, especially after a weekend of binge-eating homemade Indian food. Ahem.
Hey there, sexy.
These are not poached eggs like you've seen them. They're cracked into and cooked in the tomato sauce, so it's more like a poached/fried/coddled egg. Regardless, this is seriously delicious.
Poached Eggs in Tomato Sauce (adapted from the original recipe over at Fork Knife Swoon)
1 cup of your favorite marinara sauce*
1 cup baby spinach, roughly chopped
1/4 cup mozzarella cheese
1 tablespoon of Parmesan cheese
1 Tbs heavy cream or half and half (optional)
salt and pepper to taste
1. In a small skillet, heat the marinara to a simmer over medium heat with about 1/3 cup of water this will give the sauce a little more liquid to boil off, thus preventing it from burning to the bottom while the eggs cook. METHOD!
2. Add the spinach and let it wilt just a bit. Crack your eggs into the pan, sprinkle with the cheese, and cover. Cook until the eggs are done to your likeness (about 6 minutes at a steady simmer should just barely set the yolks). If you're using the cream, just drizzle it over the eggs a few minutes into cooking.
3. Salt and pepper that thang and eat it right out of the pan.
Look! A picture taken somewhere other than my dirty stove top! I promise I keep a clean kitchen. My stove is showing signs of culinary love.
I know without experience in trying that this would be bonkers with some toasted Italian bread to mop up all the goodness, but sadly, I'm low carbing(ish) in a half-hearted apology to my pants for stretching them to critical mass. I will probably be eating this for dinner all week. I'm pretty excited about this.
*I have yet to venture into the realm of making my own marinara, so I used my favorite jarred sauce.