Poached Eggs with Spicy Tomato Sauce

Poached Eggs with Spicy Tomato Sauce

Poached Eggs with Spicy Tomato Sauce



Servings:
6 to 8
Quantity
Ingredients
2 tablespoons
Extra virgin olive oil
1 cup
Yellow onion, finely chopped
1 each
Red bell pepper, small dice
1 each
Yellow bell pepper, small dice
1 each
Jalapeno pepper, seeded, deveined, and finely chopped
1 teaspoon
Garlic, finely chopped
1/2 teaspoon
Kosher salt
1/4 teaspoon
Black pepper
1/2 teaspoon
Cumin
1/4 teaspoon
Tumeric
2, 14.28 ounce cans
Carmelina 'e...San Marzano® Italian Chopped Tomatoes in Puree
3 each
Bay leaves
8 each
Large eggs
1/2 cup
Fresh cilantro, chopped (Garnish)
1/4 cup
Cotija cheese (Garnish)
1 each
French baguette, 1/2-inch thick slices, toasted or grilled

In a large skillet, heat oil over medium low heat.  Add onions, red and yellow bell peppers, jalapeno and garlic; stir to combine.  Season with salt, pepper, cumin and tumeric. Continue to sauté mixture over medium heat until ingredients are soft; about 10 minutes, stirring occasionally. Add the Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree and bay leaves.  Stir to combine, and continue cooking for an additional 5 minutes. Remove bay leaves from sauce.  With a wooden spoon or spatula, make 8 small round indentations in the tomato mixture in the pan to make room for the eggs. Carefully crack each egg, one at a time, into each space created for them in the pan.  Cover the pan and continue to cook over low heat for about 3 to 5 minutes, until the egg yolks are soft and still runny in the middle.  Remove pan from heat and garnish with fresh cilantro and cotija cheese. Serve immediately with toasted sliced French bread for dipping.  Mangia bene!