I wish I'd known how to cook this sooner!
Jan. 2nd, 2012 10:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
conuly
Today I made poached eggs in tomato sauce, which upon Googling seems to be a universal dish, with lots of cultures having their own variations on it.
I made mine in marinara sauce, and it was a. yummy b. filling c. nutritious and d. cheap. The garlic bread cost as much per person as the meal!
1. Prepare your tomato sauce. I decided to go with a marinara sauce. Saute one finely chopped onion and several pressed cloves of garlic in a large pot, I also added a finely chopped celery stalk. When soft, add half a can of crushed tomatoes or tomato puree. Finely chop a small handful of parsley and another handful of basil and add them to the sauce, cook for a few minutes and add some salt to taste.
You can use ANY sort of seasonings, though. I imagine this would taste great with cilantro and peppers, for example, or with mint and cumin. (Don't question the mint.) I usually add tomato paste to sauce, but this time I didn't out of laziness and I'm glad for it, the sauce thickened enough after I added the eggs.
2. Steam some torn kale. Kale is cheap, nutritious, and filling, and so serves as a good base for the eggs and sauce. Plus, everybody likes it in this family, and I had some leftover from dinner last night, making it a freebie as far as I'm concerned. (Really a freebie, because we can't get rid of it in our yard!) However, you could use rice as the base, chickpeas, potatoes, or nothing at all.
3. Decide if you're having bread with your meal. I made some quick garlic bread - saute garlic in olive oil on LOW until it's not sharp, add some fresh rosemary and romano cheese, pour over italian bread and stick it under the broiler for a few minutes. You may want to add more oil to the bread before putting it in the oven, we like to have ours totally drenched.
4. Poach the eggs (one per person) directly in the sauce. When you have the sauce simmering on a LOW flame, crack the eggs into a teacup or small bowl, tip them gently into the sauce, cover and cook for three or four minutes. You want the yolks runny. (You may need to salt the eggs after cooking, depending on your taste.)
To serve, put some of your kale on a plate, and ladle one egg and sauce on top. Have the bread on the side.
I can think of just a zillion and a half ways to do this. The only thing I did wrong is I overcooked the eggs. I've never successfully poached eggs before (I used to never really understand how to do it at all!) and was so buoyed with my success that it didn't occur to me to keep a closer eye on them. Also, they seemed to have clear whites for the longest time, so I didn't realize how fast the yolks would harden once the whites did!
I made mine in marinara sauce, and it was a. yummy b. filling c. nutritious and d. cheap. The garlic bread cost as much per person as the meal!
1. Prepare your tomato sauce. I decided to go with a marinara sauce. Saute one finely chopped onion and several pressed cloves of garlic in a large pot, I also added a finely chopped celery stalk. When soft, add half a can of crushed tomatoes or tomato puree. Finely chop a small handful of parsley and another handful of basil and add them to the sauce, cook for a few minutes and add some salt to taste.
You can use ANY sort of seasonings, though. I imagine this would taste great with cilantro and peppers, for example, or with mint and cumin. (Don't question the mint.) I usually add tomato paste to sauce, but this time I didn't out of laziness and I'm glad for it, the sauce thickened enough after I added the eggs.
2. Steam some torn kale. Kale is cheap, nutritious, and filling, and so serves as a good base for the eggs and sauce. Plus, everybody likes it in this family, and I had some leftover from dinner last night, making it a freebie as far as I'm concerned. (Really a freebie, because we can't get rid of it in our yard!) However, you could use rice as the base, chickpeas, potatoes, or nothing at all.
3. Decide if you're having bread with your meal. I made some quick garlic bread - saute garlic in olive oil on LOW until it's not sharp, add some fresh rosemary and romano cheese, pour over italian bread and stick it under the broiler for a few minutes. You may want to add more oil to the bread before putting it in the oven, we like to have ours totally drenched.
4. Poach the eggs (one per person) directly in the sauce. When you have the sauce simmering on a LOW flame, crack the eggs into a teacup or small bowl, tip them gently into the sauce, cover and cook for three or four minutes. You want the yolks runny. (You may need to salt the eggs after cooking, depending on your taste.)
To serve, put some of your kale on a plate, and ladle one egg and sauce on top. Have the bread on the side.
I can think of just a zillion and a half ways to do this. The only thing I did wrong is I overcooked the eggs. I've never successfully poached eggs before (I used to never really understand how to do it at all!) and was so buoyed with my success that it didn't occur to me to keep a closer eye on them. Also, they seemed to have clear whites for the longest time, so I didn't realize how fast the yolks would harden once the whites did!
no subject
Date: 2012-01-03 04:36 am (UTC)Indeed they are. I'll put nearly anything on the table for breakfast, but lunch has to at least have some nutrition and dinner is... well, it's dinner. (The nieces once were righteously indignant because I served a one-dish dinner. "How can this be dinner, there's only one thing?" They didn't believe me at all when I pointed out that most people really don't eat three course meals every night of the week. They're spoiled and they don't even know it. /brag)