Our Tuesday got a little hectic. Long story short, I had planned to make a run to the store for some much-needed provisions, but I got wrapped up in another project* and it didn’t happen. So, I found myself at home, getting Nora’s dinner ready at 5:30, and wondering what on earth I was going to cook for the grown-ups to eat.
* I am making the leap to WordPress.org. So far, it is not going too well. I think I have figured out the issue, so stay tuned. The move should not involve too much downtime, and things will be fabulous on the other side… I hope.
I ransacked the fridge and pantry, trying to come up with something quick to make with the ingredients I already had. Then, bingo! We had eggs, we had tomato sauce: poached eggs in tomato sauce! Throw in some sliced peppers and onions, top it with some crumbled queso fresco, serve it atop some wheat toast, and dinner was a done deal.
The whole thing took about 30 minutes from start to finish, and it was delicious. I love how versatile this meal is, and it never fails to disappoint.
Eggs Poached in Tomato Sauce with Peppers and Onions
Loosely based on this recipe from Cooking Light, March 2012
2 Tbs olive oil
2-4 sweet peppers (depending on size), stemmed, seeded, and sliced**
1 onion, sliced***
2 garlic cloves, minced or pressed
1 pint jar tomato sauce (2 cups)
1/2 tsp dried oregano
salt and pepper to taste
2 slices whole-wheat bread, toasted
2 oz queso fresco or other mild cheese, crumbled
Heat the olive oil in a large saucepan over medium heat. Add the peppers and onion and sauté until softened and the onions are translucent. Add the garlic, and cook briefly, stirring. Add the tomato sauce and oregano, bring to a simmer, and reduce the heat to medium low.
Form four indentations in the tomato sauce mixture using the back of a spoon. Break 1 egg into each indentation and sprinkle with salt and pepper. Cover and cook for 6 minutes, or until the eggs are desired degree of doneness. Sprinkle with queso fresco and cover to warm.
Arrange a slice of toast on each of two plates and top each with two eggs. Divide the sauce between the plates and sprinkle with additional queso fresco, if desired.
** I added a roasted and peeled Hatch green chile just for kicks. It was tasty.
*** Pet peeve: receipes that call for “1 cup of onion.” I don’t cook that way. When I say “1 onion,” I mean a medium-sized onion. This time, I actually used half of a mutantly large onion.