Hi everyone! I hope you all had a fantastic and restful Thanksgiving :) I know I ate a TON and also caught up on some much needed sleep. For my family, thanksgiving isn't complete without appetizers, a pasta intro, and a turkey with more sides than you can count, so clearly I ended up bringing some leftovers back to school with me.
Since it's been getting colder, I wanted to make a warm lunch today and decided to use the leftover sauce from thanksgiving to make some eggs in tomato sauce. At first, I know this meal can sound a bit weird but I PROMISE you, if you have never tried eggs cooked like this, you're missing out! This meal has been a staple in my family for when we need a quick and pretty cheap meal to make. Sometimes referred to as "uova in pomodoro" or "uova in purgatorio" (eggs in purgatory), this meal was considered a form of "poor man's food" in the region of Campagna, Italy where my grandma is from. Similarly, there is a middle-eastern version known as Shakshouka where the eggs are typically cooked in a spicy tomato sauce with different seasonings. But regardless of how you want to season this dish, essentially what you do is cook the sauce first, drop the eggs in, and have them poach in the tomato sauce, leaving a runny yolk perfect for dipping bread in! The best part is, you don't even have to make the sauce fresh-- you can use a frozen batch or pre-made sauce from a can. For the purpose of this blog, i'll show you how to make a fresh, quick marinara, and chances are, you already have some of these ingredients lying around! Here's what you'll need:
You will need:
To make the marinara:
Begin by heating up a medium-sized saucepan on medium-high heat and drizzling in some oil. Add in the garlic cloves, and cook until golden brown.
Pour in the cup of tomato sauce and add in the water. This will help to prevent the sauce from thickening too much while you cook it.
Season the sauce with the basil, oregano, salt and pepper to taste.
Lower the heat and let the sauce simmer for about 20 minutes, stirring occasionally, until it has thickened and is full of flavor. The longer it cooks, the better it will taste, just be mindful of the heat!
If you don't have time to start a fresh sauce, simply heat up a batch you have frozen or a can of pre-made sauce. When I made this today, I actually used some homemade bolognese that I had frozen. While this is a less-traditional way of making the dish, it sure gets brownie points for the extra protein and veggies!
Once the sauce is heated and cooked, use a spoon to make an indent in the sauce where you want to drop an egg. (The "indent" won't be that big, but you just want the egg to get closer to the heat).
Try to spread out the eggs throughout the pan so they cook evenly and don't connect.
Cover the pan and let the eggs simmer until the white is set and no longer see-through. If you like your yolks less runny, let the eggs cook longer until they don't wobble when you move the pan.
Scoop the eggs out into a plate or bowl and serve with bread for dipping! If you would like, top it off with some grated cheese, too!
Inspiring others to lead healthier lifestyles, one recipe at a time.