| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Italian |
Cheese/eggs |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1/2 |
sm |
Onion, minced |
| 2 1/2 |
lb |
Tomatoes, peeled,seeded and chopped |
| 2 |
tb |
Torn fresh basil leaves |
| 2 |
tb |
Minced fresh parsley |
|
|
Salt and freshly ground pepper |
| 4 |
lg |
Eggs |
| 4 1/3 |
|
Inch thick slices Italian bread |
|
|
Olive oil |
| 6 |
tb |
Freshly grated Parmesan cheese (about 1 ounce) |
INSTRUCTIONS
Heat 3 tbsp. oil in heavy 10 inch skillet over medium heat. Add onion and
cook until softened, stirring occasionally, about 6 minutes. Add tomatoes
and bring to simmer. Mix in basil, parsley, salt and pepper. Increase heat
to high and cook until almost no liquid remains in pan, stirring
frequently, about 15 minutes. (Can be prepared 1 day ahead. Cool, cover and
refrigerate before continuing.)
Press back of large spoon into tomato mixture in 4 places, spacing evenly
apart and forming wells. Carefully break 1 egg into each well. Season eggs
with salt and freshly ground pepper. Cover and cook over low heat until
eggs are soft-poached, about 6 minutes.
Meanwhile, preheat broiler. Brush both sides of bread with oil. Place on
baking sheet. Broil bread until golden brown on both sides.
Sprinkle cheese over eggs. Divide toast between shallow bowls. Gently spoon
eggs and sauce over toast. Yield: 2 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Bon Appetit July 1988
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Feb 20, 1998
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