Sunday, January 23, 2011

Eggs Poached in Tomato Sauce

I made this for breakfast and enjoyed it immensely.

In a stainless steel skillet:

½ Onion-medium, sautéed
3 Garlic cloves sliced or chopped
1 C. Kale or any greens sautéed with onion and garlic

1 ½ C. Tomato Juice
2 t. cumin

Let simmer until reduced slightly by about 1/4th and add salt.
½ t. salt or to taste.

4 Eggs brought to room temperature. Put these in a measuring cup with a spout and pour each one into the sauce spaced out. Put a lid over the skillet and simmer for about 5 minutes or more until the eggs are done how you like them.

Serve in a bowl with sour cream on top.

This is just delicious.

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