If you have bread in the pantry and eggs in the fridge, you’re halfway to Eggs Poached in Tomato Sauce with Garlic Cheese Toasts from Cooking Light‘s May issue. I chose to feature this warm and comforting dish for this week’s #CookWithConfidence post because of its ease and versatility. This no-fuss recipe calls for several pantry staples, but you can make several alterations even if you don’t have the specific ingredients on hand. For example, if you don’t have sourdough bread or parmesan cheese, you can use almost any bread and cheese to make the cheesy toasts. It’s also fine to leave out the red wine and Aleppo pepper, but the final dish won’t be quite as flavorful. As long as you have eggs, tomato, bread, and cheese, you can make something very similar to this meal!
I started by chopping up the onion and garlic and sautéing in olive oil as the recipe directed. Next, I stirred in the tomato paste, red wine, sugar, salt, peppers, and can of diced tomatoes to create a delicious, chunky tomato sauce.
I was only cooking for two, so I used two eggs instead of four. One suggestion on this step is to monitor the eggs while they cook. The recipe says to cover for five minutes, so I hardly looked at them until the time was up. By that point, the yolks were already firm, as you can see below. I prefer a runnier yolk, so I’ll be sure to watch the eggs next time.
After the eggs cook and you’ve made the cheesy bread, you’re done! I spooned the tomato mixture evenly into bowls and served it with the garlic toast. Delicious! This dish is very reminiscent of the classic tomato soup and grilled cheese meal, and the poached eggs add a unique element. If you’re looking for a new weeknight meal but still want to keep it quick and easy, this dish is perfect for you!
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