Skillet Eggs and Tomato Sauce
Recipe information
Yield
serves 2
Ingredients
2 teaspoons olive oil
1/2 large onion, finely chopped
1 garlic clove, minced
1/8 teaspoon crushed red-pepper flakes
1 anchovy fillet, finely chopped (optional)
1/2 can (28 ounces) whole peeled tomatoes in juice
4 large eggs
Fresh parsley, for garnish (optional)
Crusty bread, for serving (optional)
Preparation
Step 1
In a medium skillet, heat oil over medium-high. Add onion, garlic, red-pepper flakes, and anchovy, if desired; cook, stirring often, until onion softens, 5 to 7 minutes.
Step 2
Break up tomatoes with kitchen shears (see page 361) or your hands; add to skillet along with their juice. Simmer over medium heat, stirring occasionally, until tomatoes soften and liquid is reduced, 8 to 10 minutes.
Step 3
Reduce heat to a bare simmer. Break one egg at a time into a small cup, then gently slide it onto sauce in skillet; cover and cook until whites are just set, about 5 minutes. Remove from heat; let sit, covered, 5 minutes. If desired, garnish with chopped parsley and serve with bread.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
