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

Steps

1. 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.
2. 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.
3. Serve with crusty bread or toast.