Meatless Monday: Eggs in Tomato Sauce
I am typically not a fan of eggs, especially the yolks. I love egg whites scrambled with mixed veggies and cheese or on some sort of breakfast sandwich, but I rarely eat the yolks. My mom accredits this to her love of yolks; she says she trained my brother and me to only like to eat the white part of a hard boiled egg so that we would give her the yellow middle. Now, of course, she’s kidding when she says this, but at least for me, it’s not wrong. I will happily hand off “the yellow” to anyone who wants it. On the rare occasion that I am presented with a whole egg, it cannot be even the least bit runny. Ew. Though I can appreciate a beautifully poached egg as Gordon Ramsay, Graham Elliot, and Joe Bastianich tap the center of a contestant’s egg on “Master Chef”, the idea of eating it does not appeal to me. I wish I could bring myself to try it, but I just cannot.
Why would I choose to make a dish to egg centric given my feelings towards eggs? Well, do a Google image search of eggs in tomato sauce. Go on; I’ll wait. Beautiful, right? It just looks yummy. At least, when I came across Bridget’s post on The Way the Cookie Crumbles, I felt like I would have to overcome my fear of egg yolks because her photos are just that stunning.
Now, I may not have done the dish justice because I could not bring myself to prepare a runny egg. But let me tell you something… I often see this style of recipe also referred to as Eggs in Purgatory. Take a bite of this and you will agree this sauce is about as close to heaven as any tomato will ever get. Seriously. Ryan and I were both commenting on the fact that we could have just eaten the sauce with a spoon, no other ingredients necessary. Neither of us were crazy about the egg – it didn’t seem to add much. Maybe that’s because we were missing out on the creamy yolk, but even the white seemed to get lost and overpowered. The combination of this sauce atop a toasted piece of Asiago sourdough from our local farmer’s market, however, was perfection.
While this dish may not reappear in my kitchen in its current state, if you enjoy eggs and are looking for a super simple yet delicious weeknight meal, look no further. As for me, I’ll be inventing new ways to add tomato sauce to everything.
Now, speaking of tomatoes, I promised you guys a post on canning. I would very much like to write that post for you all because I wholeheartedly think it’s a worthwhile effort. You will never find store-bought canned tomatoes that taste as good as the ones you saved from your own (or you grandma’s) garden. However, I just don’t think I am really qualified to write that post. Not to mention, in the excitement of spending time with my mom and grandma in the kitchen, I realized I stopped photographing the process about halfway through. Oops. Don’t worry, though, I have something even better for you. Here is a step-by-step guide from the guys at The Bitten Word. If nothing else, scroll down and watch the vide they have provided because it is fantastic. Their post is gorgeous and informative, so please check it out.
Eggs in Tomato Sauce
1/2 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons white wine
1 pint canned tomatoes
½ teaspoon salt
ground black pepper, to taste
2 large eggs
2 slices toasted bread of your choice
In a medium skillet, heat the oil, garlic, and pepper flakes over medium heat until the garlic and pepper is sizzling. Add the wine and let it simmer until it becomes syrupy, about 2 minutes. Stir in the tomatoes, sugar, salt and pepper. Reduce the heat to medium-low and simmer until thickened, 12 to 15 minutes.
Break the eggs into individual small cups. Make wells or indentations in the sauce, and gently transfer the eggs from the cups to the wells; season the eggs with salt and pepper. Cover the pan and cook over medium-low heat for 5 to 7 minutes, or until the whites are set.
Spoon a portion of sauce with an egg over toasted bread. Serve immediately.
Source: The Way The Cookie Crumbles