Eggs Pizzaiola
Description
These eggs poached in a wonderful tomato sauce make a great breakfast, brunch, lunch and even dinner. It's a quick, easy and economical meal that will be loved by everyone.
Ingredients
1 1/2 t. olive oil, divided
4 cloves garlic, chopped
1/4 t. kosher salt
1/4 t. crushed red pepper flakes
freshly ground black pepper, to taste
1 T. chopped fresh parsley
1/4 c. reduced-sodium vegetable stock/broth (or chicken stock/broth)
2 c. crushed tomatoes
4 basil leaves, torn
6 large eggs
4 T. grated or shredded Parmigiano Reggiano cheese, divided
2 T. grated Pecorino Romano cheese, divided
Directions
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In a large non-stick skillet, heat 1 t. olive oil over medium heat; saute garlic until golden, about 1 minute. Add salt, pepper, red pepper flakes and parsley; stir. Add tomatoes and broth; bring to a boil; reduce heat. Add basil; simmer 5 minutes.
Gently drop in eggs, keeping yolks intact; top with 2 T. Parmigiano Reggiano cheese and 1 T. Pecorino Romano cheese Cover; simmer on medium-low 10 - 15 minutes, or until egg whites are cooked through and no longer runny. Add the remaining cheese; drizzle with olive oil.
Serve with crusty bread or toast.
4-6 servings.