Eggs in Tomato Sauce
Description
The appetizer is quick and easy to prepare. Eggs in tomato sauce is a very quick, hearty, and economical dish. It is very easy to make. In addition, eggs in tomato sauce are low in calories, so the dish is suitable even for those who are on a diet and watching their weight. The aromatic, very tasty, and tomatoey sauce for eggs can also be served as a dressing for pasta, dumplings, chicken, etc. The prepared sauce can be stored in the refrigerator for 2–3 days. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Remove the tomatoes from the can and drain them, then chop or mash them. Heat the olive oil in a medium skillet. Add the garlic and red pepper flakes. Sauté over medium heat until the garlic sizzles. Add the wine (optional) and simmer until the mixture turns into a syrup, about 2 minutes. Add the chopped or mashed tomatoes, sugar, salt, and pepper. Reduce the heat to medium-low and simmer until the sauce thickens, 12 to 15 minutes.
- 2
Step 2
2. Carefully crack the eggs into separate small cups, trying not to break the yolks. Make indentations in the sauce and carefully transfer the eggs from the cups into the indentations. Season the eggs with salt and pepper. Cover the skillet with a lid and simmer over medium-low heat for 5–7 minutes, or until the whites are set.
- 3
Step 3
3. While the eggs are cooking, toast the bread slices in a separate skillet, on a grill, or in the oven.
- 4
Step 4
4. Using a spoon, spread some of the tomato sauce with egg onto each slice of bread. Generously sprinkle the dish with grated Parmesan cheese and serve immediately.