| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Italian |
Pickell |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 1 |
sm |
Onion,chopped |
| 9 |
md |
Tomatoes,peeled,seeded |
|
|
And chopped |
|
|
Or 1 can 28oz whole tomatoes |
| 1/2 |
ts |
Dried basil |
|
|
Salt & Pepper to taste |
| 8 |
|
Eggs |
| 1/2 |
c |
Shredded cheddar or |
|
|
Mozzarella cheese |
| 8 |
sl |
Italian bread, toasted. |
INSTRUCTIONS
Heat oil in a heavy 10-inch skillet over medium-low heat. Add onion and
cook until tender, about 5 minutes. Add tomatoes,basil,salt and pepper and
bring to a boil. (Crush canned tomaties with a potato masher.) Increase
heat to medium-high and cook, stirring frequently, until most of the liquid
has evaporated, 15 to 20 minutes for fresh tomatoes (about 15 minutes for
canned tomatoes).
Press back of large spoon into tomato sauce in places, forming 8 wells.
Carefully break 1 egg into each well. Season eggs with salt and pepper.
Cover and simmer over low heat until eggs are poached to desired doneness,
6 to 8 minutes. Remove from heat.
Sprinkle cheese over eggs. Cover skillet and let stand until cheese is
melted, about 1 minute. Gently spoon sauce and eggs over toast. Serve
immediately.
TIP: Make sauce ahead and keep refrigerated. Or substitute thick
ready-made tomato sauce for homemade sauce.
Submitted by Kathleen Pickell
Posted to MM-Recipes Digest V3 #274
Date: Sun, 6 Oct 1996 15:59:01 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)
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