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Tomato Poached Eggs (Avga Me Domates)

8/9/2016

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Beginner Cook - Short Cooking Time - Main Course - Vegetarian - Gluten-Free
There is something almost decadent about poached eggs and their oozing yokes. The process of poaching an egg, however, always felt beyond my culinary skills. That is until I discovered this recipe. It's very quick to pull together making it my go-to meal when in a time crunch. For the tomato base, a marinara sauce will have the most depth of flavor but you can also use tomato purée.
Ingredients (Serves 2)
  • Four eggs
  • 1 cup marinara sauce or tomato puée
  • 1 cup water
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt (optional)
  • 1 large or 2 small bay leaves
  • A pinch of onion and garlic powder (optional)

Time - 15 minutes
  • Preparation - 5 minutes
  • Cooking - 10 minutes

Preparation
  • Combine the marinara sauce or tomato purée with the water, olive oil, salt, and bay leaves in a small non-stick pan and bring to a simmer over medium heat
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  • Let simmer for 3-5 minutes until the sauce is thin enough to poach the eggs but thick enough to be served as sauce with the eggs. If too thick, add a little water, if too thin, simmer for a few additional minutes
  • Crack the eggs into the sauce taking care not to break the yokes
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  • Spoon the sauce over the eggs while cooking
  • For a soft yolk, cook for 3-5 minutes until the whites become opaque. For a firmer center, cook for an additional 2-5 minutes.
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  • Serve immediately and enjoy with bread to soak up the sauce
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