Poached Eggs in Tomato Sauce
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 327
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 21
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 17
- Cholesterol
- 372
- Sodium
- 940
- Total: 40 min
- Active: 15 min
Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
4 thyme sprigs, plus more for garnish (optional)
1/4 cup white wine
One 32-ounce can whole peeled tomatoes in juice
1/2 cup pitted Kalamata olives, halved
8 large eggs
Kosher salt and freshly ground black pepper
Crusty bread, for serving
Directions
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
- Make eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
- Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.