One of the things I loved about Turkish cuisine was that despite the typically bland names of the dishes, they would be exquisitely delicious. Eggplant in tomato sauce (patlican soslu)? It wasn’t boring at all! It probably only had a few simple ingredients, but it tickled my palate and make me want to eat more. Divine!
While not Turkish, this is one of those incredibly delicious and flavourful meals where simple ingredients make something special. But the name of the dish is completely lackluster and almost puts me to sleep. Eggs poached in tomato sauce? Um, yeah, no thanks…. I am so glad I tried it, though, because it is easy, healthy and delicious. Of course, the reason I tried it was based on its high praise from the Smitten Kitchen, who was inspired from the Martha Show.
I tinkered with Deb’s recipe a bit because I couldn’t find cans of tomato puree and simply chopped up canned whole tomatoes and added in a tablespoon of tomato paste to thicken it a bit. I originally served it as breakfast, and think it is a fabulous meal for brunch. It would also be appropriate for lunch or dinner with a side of vegetables. I certainly won’t complain if I eat this all day.
Eggs Poached in Tomato Sauce
14 ounces can whole tomatoes (chopped), including juice (I pulled a half can of whole tomatoes and juice from the freezer, and I think it was Italian style – feel free to add oregano, basil, etc, as well)
1 tbsp tomato paste
1 tablespoon olive oil
1 clove garlic, minced
Big pinch of sugar
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
Glug of red wine (optional)
4 large eggs
4 slices toasted country bread, for serving
1. 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 tomatoes with juice and tomato paste and bring to a boil; season with sugar, salt and pepper. Reduce heat to a simmer and cook for 20-30 minutes. A few minutes before it’s done, feel free to add a glug of red wine (I forgot it and it was delicious without it!) and let it simmer for a moment.
2. Gently crack eggs one at a time into a cup or mug, and then drop each individually into the tomato mixture. Cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
3. Transfer each egg to a piece of toast. Spoon over sauce and season with salt and pepper; serve immediately.