Poached Eggs in Tomato Sauce

Breakfast for Dinner. I've done that before, usually pancakes, waffles, eggs, stuff the kids like! The other night I was home alone for dinner, doesn't happen often, but this time everyone had somewhere else to be. It was actually nice. I was starving and wanted something really easy. That would be breakfast for dinner. And this past week on cable, The Hallmark Channel, there was a new cooking show I caught, Mad Hungry with Lucinda Quinn. She's associated with Martha Stewart, whose recipes have always worked for me, so I sat down to watch and liked the show very much.  This time she was making poached eggs in tomato sauce. And they looked amazing! And they were easy. Just what I wanted. I will be making these again. Very soon. And I'm getting that book. Mad Hungry. It says "Feeding Men and Boys," but I think Miss Picky and I will like a lot of those recipes as well! Amazon is delivering the cookbook soon, I'm looking forward to it.

Instead of Parmesan, I topped mine with Parrano Cheese. Great stuff, if you can find it, try it! Not the prettiest looking dish, looks aren't everything, but this one sure tasted good. The sauce was sopped up with a piece of baguette! Looking forward to this one again.

Poached Eggs in Tomato Sauce
Source: Mad Hungry with Lucinda Scala Quinn, recipe online at Martha Stewart Living
adapted by There's Always Thyme to Cook
Printable Recipe

1 can (28 ounces) whole plum tomatoes (or you can forgo the oil, garlic and tomatoes and just use jarred sauce)
1 tablespoon olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving (I used Parrano, use any melting cheese you like!)

Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.

1 can (28 ounces) whole plum tomatoes (or you can forgo the oil, garlic and tomatoes and just use jarred sauce)
1 tablespoon olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving (I used Parrano, use any melting cheese you like!)

Pour tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside. If using a jarred sauce, just heat the sauce in a skillet over medium-high heat until it begins to bubble.

In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.

Gently crack eggs into tomato mixture, sprinkle a little salt and a little pepper on each egg, and let cook 5 minutes. Sprinkle as much cheese as you like on top of the eggs, cover and cook on lower heat a couple more minutes until the cheese has melted. Remove skillet from heat, uncover, and let stand about 2 minutes.

Transfer each egg to a piece of toast. Spoon over sauce, garnish with more grated cheese, and season with salt and pepper; serve immediately.

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