Some days, when I’m struggling to write a blog post and I can’t conjure up anything interesting to say, I wonder what’s the point in all of this. There’s millions of blogs out there and zero need for another eggs in tomato sauce recipe (but perhaps for an easy one?), but then I console myself by saying that recipe sharing is community building. It’s a grandmother’s old handwritten recipe book that’s passed down through generations, precious like a museum full of relics. It’s watching your mom cook and making mental notes, it’s writing down your aunt’s chocolate cake recipe that she changes every time she makes it.
When I visit other people’s blogs sometimes the experience is ruined by the amount of features on the page. I try to read the recipe, but as the page slowly loads and jumps from section to section, I’m taken up and down all over the place before I give up and leave without getting what I came for. This is not a criticism, that’s the price you pay for free access to a wonderful recipe, but I wish there was a way to share recipes and be paid for it without having to feed the algorithm.
When I fall into these spirals I imagine myself in a future not too far away: there’s a beach down the road and I can hear the waves from my backyard. My biggest source of anxiety is how I’m going to consume all the eggs our lovely chickens have laid. My daily struggle would be: should I make a cake or creme brûlée? Or should I make eggs in tomato sauce?
This recipe is very much like shakshuka, but not quite. It’s only a handful of ingredients and the idea here is to make something simple, but filling. If you’re like me and eat eggs for every breakfast, it gets boring pretty quickly.
For this, all you have to do is cook some garlic and chili peppers in butter, then cook the tomatoes on medium low heat until thick and saucy. Then you add the eggs and finish with parmesan cheese. It’s a great alternative to the good old fried eggs in the morning.
Make sure you have a nice slice of bread to mop it all up as you go. This is one of those recipes where you all need is basic direction and if it makes to the recipe book it’ll be something like: eggs in tomato sauce – add garlic and butter, finish with parmesan. Measure with your heart. It never fails.
Easy Eggs in Tomato Sauce
2
servings5
minutes15
minutesIngredients
1 tbsp butter
1 clove garlic, minced
1 tsp red pepper flakes
28 oz canned plum tomatoes
4 eggs
salt and pepper
parmesan cheese, grated
olive oil, for drizzling
fresh parsley, for garnish
Directions
Heat the butter over medium heat. Add the garlic and red pepper flakes, and cook until fragrant, about one minute.
Add the canned tomatoes and season with salt and pepper. Using a spoon, break down the tomatoes. Bring to a simmer.
- Using a spoon, make small wells in the sauce and crack the eggs into each well. Cover with a lid and cook the eggs for 4 to 6 minutes, or until the eggs are done to your liking.
Drizzle with olive oil and top with grated parmesan. Garnish with chopped parsley and serve.
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