Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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