The Family Cooks, review #1
As promised, a review of one of the recipes from Laurie David's The Family Cooks. Tonight's dinner was her Saucy Eggs: eggs poached in tomato sauce. Not bad, all things considered. Both teenagers liked it enough to clear their plates and ask for the recipe in their cookbooks, and my husband gave it two thumbs up. I don't think it needed quite four cups of tomato sauce, and when I make it again I'll probably add some veggies like zucchini and mushrooms to the sauce before dropping the eggs in.
Anyway, here's the recipe for those of you who might want to give it a go:
Olive oil, for the pan
1 medium onion, chopped
3 cloves of garlic diced
4 cups of your favorite tomato sauce
6 eggs
garlic bread
Salt and pepper
Shredded mozzarella cheese
1. Heat up a medium skillet over medium-high heat. Drizzle in enough oil to cover the bottom; once the oil is hot, add onions and sauté until translucent. Add garlic and cook until fragrant. Carefully, but quickly, pour in the tomato sauce (it will splatter).
2. Once the tomato sauce is bubbling, crack an egg into a teacup , then slip it into the sauce. Do the same with the rest of the eggs, leaving a little space between each egg.
3. Cover the pan, reduce the heat to low, and simmer 5 minutes for soft eggs or a minute longer if you prefer hard-cooked eggs (I cooked ours about 7 minutes).
4. Spoon the eggs and sauce onto slices of garlic bread. Add salt and pepper if needed, and top with mozzarella. Mmm.
Anyway, here's the recipe for those of you who might want to give it a go:
Olive oil, for the pan
1 medium onion, chopped
3 cloves of garlic diced
4 cups of your favorite tomato sauce
6 eggs
garlic bread
Salt and pepper
Shredded mozzarella cheese
1. Heat up a medium skillet over medium-high heat. Drizzle in enough oil to cover the bottom; once the oil is hot, add onions and sauté until translucent. Add garlic and cook until fragrant. Carefully, but quickly, pour in the tomato sauce (it will splatter).
2. Once the tomato sauce is bubbling, crack an egg into a teacup , then slip it into the sauce. Do the same with the rest of the eggs, leaving a little space between each egg.
3. Cover the pan, reduce the heat to low, and simmer 5 minutes for soft eggs or a minute longer if you prefer hard-cooked eggs (I cooked ours about 7 minutes).
4. Spoon the eggs and sauce onto slices of garlic bread. Add salt and pepper if needed, and top with mozzarella. Mmm.
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