Monday, September 1, 2014

Eggs Poached in Tomato Basil Sauce


Happy Labour Day to all our friends!

This morning we'll be enjoying a farm fresh recipe that includes Roma Tomatoes and Basil from the garden and eggs from the hen house.    Put on a pot of coffee and read your paper while this fragrant and healthy sauce simmers.  

This recipe serves 2 - 4 and can easily be doubled.

  • 2 tablespoons olive or avocado oil
  • 1 clove garlic, minced
  • 1/4 teaspoon red chili flakes  (adjust heat according to your preference)
  • 4 roma tomatoes, finely diced
  • 4 large basil leaves, finely sliced
  • 3 tablespoons minced chives
  • 2 tablespoons grated parmesan cheese
  • 4 eggs
  • salt and pepper to taste
  • toasted baguette slices
  1. Preheat oven to 400 F.  
  2. Heat the avocado/olive oil in a medium saucepan and stir in garlic and red chili flakes. Stir for one minute and add the tomatoes. 
  3.  Bring to a simmer and cook down for ten minutes.  Add basil and chives.   Spoon into individual baking dishes that are arranged on a cookie sheet.  Round work best for one egg and oval works best for two eggs.  Sprinkle with parmesan cheese
  4. Break eggs into a custard cup and gently pour over the sauce.
  5. Bake in oven just until whites are set.  
  6. Remove from oven and arrange toasted baguette slices around the baking dish.


6 comments:

  1. This sounds delicious; I'll have to give this a try.

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  2. Sounds and looks delicious Lovella! The perfect holiday Monday breaky :).

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  3. We have plenty of our own eggs, and I have been looking for ways to use them. This looks so good, thanks for sharing!

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  4. Just discovered your blog, I am very new to cooking but I love my local Mennonite's community bakery and will love trying your recipes!! Thank you for posting them :)

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  5. Very good way to use some of those tomatoes I have so many of right now!

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  6. I didn't know Canada celebrated Labor Day? I learn something every day! I love breakfast especially if someone else cooks it for me! LOL! But since I live alone I doubt if that will be happening but meanwhile I have this delicious recipe to look forward to. Thank you and happy "belated" Labor Day to you!

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