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Tomato eggs


Allan
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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
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