I finally got round to planting up 18 tomato seedlings last weekend and i see some of my plants from last summer have self-seeded and are now ripe with bright red tomatoes. This is a signal that i can now crack open the last remaining containers of homemade roasted tomato sauce which we made at the beginning of the year. And i’ve found the perfect recipe to justify using our homemade sauce.
I’m a huge fan of one-pan dishes involving eggs. Frittata has become a firm favourite in our house and i love experimenting with different seasonal greens – speaking of which, i’d definitely add some baby spinach to this recipe and maybe even some slices of chorizo. On the cooking front, something that’s made things so much easier was an investment in a Le Creuset non-stick pan – seriously one of the most loved and used and appreciated items in our kitchen.
- 600ml of crushed tomatoes or your favorite tomato sauce
- 4 large eggs
- 3 Tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 Tbsp Worcestershire sauce
- pinch cumin
- 1/2 teaspoon sugar
- 1/4 cup chopped parsley
- additional salt and pepper to taste
- grilled bread or toast
- Heat a large heavy based pan on medium heat. Melt butter, then cook onions and garlic till soft.
- Add tomato sauce, Worcestershire, cumin and sugar. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low and let it reduce.
- Stir in the parsley and simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally and reducing it further (you want to be left with a sticky tomato base that’s not too liquid – more like a relish texture.
- Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 5-8 minutes, or until the whites are set and the yolk is still runny.
- An optional choice – place spinach leaves in between your eggs OR line bowls with 3-4 leaves before spooning mixture into them
- Spoon the egg and tomato sauce over toast. Or serve the egg and tomato sauce in a bowl and dip with the toast. Serve warm.
Original recipe and pix from this blog