Going through my new March '12 copy of the magazine COOKING LIGHT, I found on page 112 a recipe that really piqued my interest - eggs poached in tomato sauce with onions and peppers. I'm an egg lover and have had them many ways, but I had never even contemplated poached in tomato sauce. It sounded like a challenge.
Wednesday nights are my nights for kitchen trials as the ladies eat dinner at church. The food is usually not conducive to my lifestyle changes, so I experiment at home or eat the spicy stuff they will not. This week I decided to put COOKING LIGHT's recipe to the test.
Of course, I've never been very good at following the rules completely. I usually do in the spirit of the rules, BUT I almost always step out of bounds at some point. I did with this recipe too. I just can't follow one to the letter of the law. (That's probably why I don't bake much - it has to be precise, where in cooking things are more forgiving) I had to add MUSHROOMS! I would probably attempt a mushroom flavored ice cream if I could make it low cal....
Ingredients- (my version)
1 tbsp. olive oil
1 large bell pepper (red or green or mix)
1 onion sliced
2 cloves garlic, minced
2 cups marinara sauce ( I used Harris Teeter's Carmelized Onion sauce)
1 tsp dried oregano
4 large eggs
salt and pepper to taste
4 mini French bread rolls ( I used the whole wheat take 'n bake from Harris Teeter bakery)
4 tsp. shaved Parmesan cheese
6oz. mushrooms chopped
2-4 tbsp chicken broth (to keep things moist)
What now -
Heat a medium sized skillet over medium heat. Add olive oil to pan and swirl to coat. Add peppers, onions and mushrooms, cooking for about 6 minutes or so. Add garlic and cook for 2 more minutes, stirring often.
Reduce heat to medium-low. Stir in marinara sauce and oregano; cooking for 3 more minutes.
(Here again I deviated from the recipe some as I was cooking for ONE and not four.) I removed all the sauce except 1/4. Reserve it for another day! I also only baked ONE French roll and saved the rest to go with the sauce for later) So the recipe called for making four indentations in the sauce and break 1 egg into each indentation adding salt and pepper to the egg. Cover and cook for 6 minutes or until the eggs have reached the desired degree of doneness.
Slice the baked French rolls in half and arrange on plates. Top each with 1/2 cup of sauce and an egg. Sprinkle each with cheese and ENJOY!
Next time I think I'll put it over a whole wheat English muffin.