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Simplicity at its best... EGGS in TOMATO SAUCE

11/7/2010

10 Comments

 
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     I have gotten to where I crave this meal.  It's one of those meals you can truly "throw together" in a matter of minutes, which is essential when you're having those cravings and waiting is not an option.  The key to getting the Eggs in Tomato Sauce made quickly is having this deliciously sweet tomato sauce (recipe here) on hand.  I always quadruple the recipe when I make it and store the 4 individual containers in the freezer until needed.    
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    The amount of tomato sauce and eggs used in the assembly of this dish is really up to the cook.  Normally, if I'm feeding two people, I will cover an 8-inch skillet with tomato sauce about 3/4-inch deep, sprinkle either fresh parsley or basil over the sauce, and crack 4 organic eggs on top.  Cover and cook over medium-low heat until the eggs are done the way you like them.  Use a large spoon and transfer the eggs with sauce to shallow bowls. Sprinkle with some more fresh herbs and freshly-grated Parmesan, if you like. 
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     When I am serving 3, I move up to a 10-inch skillet, add a little more tomato sauce, and crack 6 eggs.  Simplicity at its best!  And, a meal that tastes good any time of the day. 


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10 Comments
stacey snacks link
11/6/2010 11:43:30 pm

In our house we call this Hangover Eggs! I posted this months back after a Sunday a.m. waking up feeling lousy from the previous evening's festivities.
This did the trick!

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Tom @ Tall Clover link
11/7/2010 12:08:43 pm

Eileen, these look delicious. How did I ever miss making these. I can see this dish with leftover ratatouille or carpanata. Another winner!

PS--just stumbled on your waffle recipe -- making those tomorrow.

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Vegolicious link
11/7/2010 02:34:52 pm

Simple is often best and mmmm these eggs look so good.

I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.

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Emily Dixon link
11/8/2010 12:05:56 am

I love baked eggs and these look fantastic. Lovely photos.

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Cherine link
11/8/2010 04:00:42 pm

This looks so good!

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leaf @ theindolentcook link
11/12/2010 03:05:51 pm

This looks and sounds great!

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carter @ the kitchenette link
11/13/2010 12:15:30 pm

I've had my eye on a very similar recipe! I thought this would be divine over a slice of crusty toasted bread. Mmmmm.

A question - are you making this in a cast iron skillet? Just curious - I heard that you weren't supposed to cook tomatoes in cast iron, because they are so acidic. I can't tell if you're using a cast iron or nonstick skillet.

Found you through Tastespotting, going to check out the rest of your blog now! Great recipe!

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Sarah link
11/16/2010 12:24:45 pm

Oh man, I love stuff like this. We're definitely going to be eating this tonight!

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Bridget link
1/23/2011 10:59:25 pm

I dont like eggs unless they are covered in something. And I cant really taste them. lol But this looks good. I may have to try it....I guess really because you said it was so simple...

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Holdthegross link
10/29/2012 12:29:11 pm

This reminds me of breakfast with my family. My mother would always make a fresh tomato sauce with carmelized onions and tomatoes from the garden. I think I'm inspired to make some tomorrow - if we have power after Sandy!

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