"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggs Poached in Tomato Sauce Recipe

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This recipe for Eggs Poached in Tomato Sauce, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sarah Matassa

Category:
Category:

Ingredients:  
Ingredients:  
olive oil
1finely diced onion
2 28oz can tomato purée
vegetable broth
salt
eggs
black pepper
freshly ground
bread
a loaf of hard-crusted bread, to serve
fresh basil chopped
pound of your favorite pasta
and handful of parsley leaves, chopped


Directions:
Directions:
Heat olive oil in a frying pan on medium heat, add diced onion and cook until rendered and translucent. Add the tomato puree and the vegetable broth and increase the heat so the sauce comes to a boil. Add salt and pepper to taste. Reduce heat and simmer uncovered for 20 minutes. The sauce will reduce and thicken. Crack the eggs into the sauce. Lower the heat and leave them to poach until their whites have cooked but the yolks are still soft and runny. Cook the pasta and drain, add to the sauce, Garnish with chopped basil and parsley. Serve immediately with some crusty bread.

Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
This was Nanny's recipe, so delicious

 

 

 

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