Poached Eggs In Tomato Sauce
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Poached Eggs In Tomato Sauce
  Eggs    Sauces  
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49200. Report a problem with this recipe.
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      Title: Poached eggs in tomato sauce
 Categories: Pickell
      Yield: 4 Servings
      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.
  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
  TIP:  Make sauce ahead and keep refrigerated. Or substitute thick
  ready-made tomato sauce for homemade sauce.
  Submitted by Kathleen Pickell

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Recipe ID 49200 (Apr 03, 2005)

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