Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts Oil; olive 1 ts Basil
1 Onion; chopped 1/2 ts Oregano
1 Green pepper; diced 1 ts Rosemary
2 Garlic cloves; pressed 1 Bay leaf
1 c Tomatoes; 20 oz with juice 1 ts Honey
4 tb Tomato paste 4 lg Eggs

In oil saute onion, green pepper and garlic. While they soften,
stir in tomatoes and their juice (break the tomatoes up a bit),
tomato paste, basil, oregano, rosemary, bay leaf and honey.
Simmer sauce for about 10 minutes, then make indentations in it with
a spoon and break into it 4-6 eggs. Spoon sauce around and cover
them, pop on a cover, and let the whole thing simmer gently until the
eggs are poached; the whites should be medium firm, the yolks still
runny. Lift each egg out with a spatula onto a serving plate in which
you've placed a bed of cooked spaghetti or a thick slice of toasted
french bread or a bed of hot, steaming rice, or a tortilla if you
want it Mexican-style. Spoon extra sauce around each egg and sprinkle
with grated parmesan cheese. From: Dairy Hollow House Cookbook from
R-Cuisine conference

Browse by categories