Jump to content

Tomato eggs


Recommended Posts

This recipe is so delicious we make it every weekend.  It's based on a Middle Eastern dish but I leave out the stronger spices and onion so as not to overpower the flavour from the rosemary.

1. lightly fry a minced clove of garlic and 1/2 teaspoon red pepper flakes.
2. Add a can of plum or diced tomatoes and add 1 - 2 tablespoons of chopped fresh rosemary.
3. Simmer for about 20 minutes, breaking the tomatoes up to make the sauce creamier


Eggs 1.jpg

4. When the sauce has thickened add about 2 tablespoons of shredded parmesan cheese
5. Make dimples in the sauce and add eggs.
6. Turn up heat and cover until eggs are poached.

Eggs 2.jpg

7. Serve with additional parmesan sprinkled on top.

Eggs 3.jpg

I've found Marzano Tomatoes are best in this dish.  It makes 2 servings of about 270 calories each.

Edited by Allan
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...