Quick comfort bites – Poached Eggs in Tomato Sauce.
This is a great dish to enjoy year-round, but it’s especially great as a warm pick-me-up during cold evenings. After a long day at work, I love whipping up this easy, under 10-minutes dinner.
Adapted from David Rocco’s recipe: “Poached Eggs in Purgatory”
1 cup of your favourite tomato sauce*
A handful of fresh herbs of your choice (or 1-2 tbsp of dried herbs)**
1/4 cup of red onion, finely sliced
1 clove of garlic, finely minced***
1/2 teaspoon of cumin seeds
A couple of tbsp of olive oil, for sautéing
1 cup of shredded/crumbled/shaved cheese of your choice****
Sea salt and freshly ground black pepper, to taste
Sriracha hot sauce, for taste (optional)
*You can add more tomato sauce if you desire a more saucy dish.
**I usually have fresh coriander or basil leaves on hand so I use that. Really, you can totally improvise here.
***Use a microplate for grating — works perfectly for garlic.
****Again, use whatever is on hand. I usually go with a blend of Romano and Mozzarella cheese.
In a pan on medium-high heat, add olive oil. When the oil is heated, add the cumin seeds and toast for about 15 seconds or until fragrant (don’t let them burn!), moving the seeds quickly around the pan. Then add garlic and onion and saute until the onion starts to soften (again, don’t burn the garlic!), about two to three minutes.
Add the tomato sauce and hot sauce. Stir and reduce the heat to medium-low (make sure the sauce doesn’t burn) and simmer the sauce for about two minutes to allow it to heat through. Then, carefully crack the eggs into the sauce.
Cover the pan and let the eggs cook until the whites are set and the yolks are runny (cook longer if you prefer well-cooked yolks), about three to four minutes. Add the cheese, herbs, and season with salt and pepper. Then turn off the stove and allow the steam to melt the cheese.
Serve immediately with crispy, buttery slices of baguette. Makes one serving.
the Menu is Jugni Style’s newest lifestyle column written by Naveen Atwal, bringing you details on what to eat and how to make it. Plus tips on entertaining like a pro – or at least pretending you are!
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