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I love these poached eggs in Italian sauce because they are full of flavor and take just minutes to put together in the morning. First, you prepare a quick sauce of diced tomatoes, garlic and herbs in a skillet. The you poach some eggs in the sauce, add some tangy grated Parmesan cheese at the end and, presto!, you have a scrumptious breakfast ready to serve.
You can change up the sauce ingredients to your liking. Sometimes I add in sun-dried tomatoes. Another idea came from a fellow in one of my cooking classes, who suggested making the tomato sauce with Mexican seasonings – using green chiles, cumin and cilantro. I thought that was a great idea!
Serves: 2 to 4
- 2 tablespoons extra virgin olive oil
- 1 can (14 ounce) diced tomatoes with Italian herbs, undrained
- ¼ teaspoon chopped garlic
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1 teaspoon chopped fresh rosemary
- 4 large or extra large eggs
- 1 to 2 tablespoons grated Parmesan cheese
- Heat the olive oil in a large nonstick skillet over medium heat. Add the tomatoes with their juice, garlic, parsley and rosemary. Bring to a boil, reduce heat to medium and boil for 3 to 4 minutes, softening the tomatoes and reducing the sauce a bit.
- Make four hollowed-out spaces and put one egg in each space. Cover and cook until eggs are done they way you like them.
- Place eggs and sauce on plates, sprinkle with Parmesan cheese, salt, fresh ground pepper, and chopped parsley and serve.