Best Eggs Simmered In Tomato Sauce Recipe 475 Recipes

EGGS IN TOMATO SAUCE

Steps:

• Warm a thin layer of olive oil in a small skillet. Add the diced onion and sauté over medium-low heat until translucent - about 5 minutes. In the meanwhile, prepare your tomatoes by removing the flesh/pulp from the tomatoes. Discard the skin; give the pulp a rough chop.
• Add the garlic to the onion and sauté for 30 seconds. Add the chopped up tomato pulp along with the tomato paste. Stir together and cook for 1 minute, then add 1/8 cup of water.
• Add the leaves from the sprig of thyme, about 1/2 tsp of salt (or to taste) and a pinch of freshly ground pepper. Let the mixture simmer over low heat for a few minutes for the tomatoes to soften up a bit.
• Crack the eggs open and onto the tomato sauce. Set the heat to medium-low and place a lid over the skillet. Let the eggs cook for about 4-6 minutes, until the yolks have obtained a thin white film over them and the whites are cooked.
• Before serving, sprinkle a small pinch of salt and pepper over just the eggs. Garnish with a drizzle of olive oil and/or fresh parsley or basil.

EGGS IN PURGATORY (OR BASICALLY, ITALIAN SHAKSHUKA!)

Steps:

• SAUCE: Grab a large skillet that you have a lid for. Starting in a cold skillet, add the olive oil, minced garlic, and red pepper flakes to the skillet and sauté for 5 minutes over low heat, stirring occasionally so nothing burns. Then kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes. Pour in the tomatoes and season with a generous sprinkling of salt. Add the chopped parsley and basil and cook over medium-low heat until it reaches a simmer. Then, let simmer for 12-14 minutes.
• EGGS: Add a cracked egg into a bowl. Using the back of a spoon, make a well in the sauce. If the well holds for 30-40 seconds, the sauce has reduced. If it doesn't allow for it to continue cooking for a few more minutes. Then gently add the cracked egg into the prepared divot. Repeat this with the remaining eggs. Cover and cook for 2-3 minutes if you prefer runny egg yolks, and another 1-2 minutes for more firm eggs.
• BREAD: While the eggs are cooking, drizzle the bread with a little olive oil and toast on a hot grill or griddle. Rub with a clove of cut garlic if you want it to be extra special and sprinkle with a hint of Maldon salt.
• FINISH: When the eggs are done, serve topped with additional chopped basil/parsley with fresh parmesan (optional) on top and sprinkle with salt and pepper as desired.

EGGS SIMMERED IN TOMATO SAUCE RECIPE - (4.7/5)

Steps:

• Sauté onion and peppers in hot oil in a 12-inch skillet over medium-high heat 6 minutes. Add butter and next 3 ingredients; sauté 2 minutes. Stir in tomatoes, salt, vinegar, and 1 cup water; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Break eggs, and slip into tomato sauce, 1 at a time. Cover and simmer 3 minutes or until eggs are cooked. Top with cheese and cilantro.

EGGS IN TOMATO SAUCE

Steps:

• Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
• Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
• Simmer on low to medium heat, with lid on, for approximately 5 minutes.
• Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
• Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
• Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt, to taste. Add basil leaves at the very end.

EGGS POACHED IN TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
• Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper 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 skillet and simmer until sauce has thickened, about 30 minutes.

HARD-COOKED EGGS IN TOMATO-ONION SAUCE

Steps:

• Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.
• Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.
• When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
• When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.