Tomato poached eggs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Clove garlic; minced | |
| 1½ | pounds | Ripe plum tomatoes; peeled and chopped |
| ½ | teaspoon | Dried basil or 2 Tbs. fresh; chopped |
| 8 | Eggs | |
Directions
Prep: 10 min, Cook: 20 min.
Heat oil in a heavy non-reactive skillet over medium low heat. Saut‚ garlic 3-4 minutes or until golden. Add tomatoes and simmer over low heat about 15 minutes or until very soft. Season with salt and pepper to taste. Stir in basil. Add eggs 1 at a time without stirring. Season eggs with salt and pepper to taste. Poach about 4-5 minutes or to desired doneness.
Posted to recipelu-digest by molony <molony@...> on Feb 07, 1998
Related recipes
- Baked tomatoes and eggs
- Baked tomatoes with egg
- Champagne poached eggs
- Cold poached tomatoes with cucumber & tomat
- Egg and tomato
- Egg stuffed tomatoes
- Eggs & tomatoes italian
- Eggs baked in tomatoes
- Eggs in tomato broth
- Eggs in tomato salad
- Huevos en rabo de mestiza (poached eggs in tomato sauce)
- Mexican poached eggs
- Poached egg soup
- Poached eggs
- Poached eggs in tomato sauce
- Poached eggs with tomato sauce
- Tomato deviled eggs
- Tomato omelet
- Tomato salad with hard-boiled eggs
- Tomato-poached fish fillets