| Level: | Easy |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 1 serving, plus additional tomato sauce |
Ingredients
- 1/4 cup olive oil
- 1/2 pound onion, finely diced
- 5 cloves garlic, finely sliced
- Chile flakes, as needed
- Pinch dried oregano
- 42 ounces canned plum tomatoes, pureed with a hand blender
- 1 1/2 tablespoons chipotle adobo sauce
- 2 large sprigs fresh basil
- Kosher salt
- 1 tablespoon white vinegar
- 2 large organic eggs
- Fresh basil, cut into chiffonade, for topping
- Flaky sea salt, such as Maldon, for sprinkling
- Grated Parmesan, for topping
- Olive oil, for drizzling
- 2 slices grilled bread
Instructions
- For the tomato sauce: In a pan over medium heat, add the olive oil, onions and garlic. Sweat until soft and tender, about 10 minutes. Add the chile flakes and oregano and cook for an additional 3 minutes. Add the tomatoes, chipotle and basil sprigs and bring to a simmer. Simmer, stirring frequently, until slightly thickened, about 2 1/2 hours. Season with salt.
- For the eggs: Bring 3 inches of water and the vinegar to a low simmer in a straight-sided skillet. Break each egg into a ramekin or small bowl. Gently slide each egg into the simmering water. Use a slotted spoon to gently form the egg whites into a round shape. Turn off the heat, cover and cook for 3 minutes for a soft-set yolk. Remove from the water using a slotted spoon to a paper towel-lined plate.
- Preheat the oven to broil.
- Transfer about 1/2 cup of the hot tomato sauce to a small cast-iron pan or ovenproof baking dish and mix with a little of the basil. Make a slight well, leaving a light covering on the bottom. Carefully transfer the poached eggs to the well. Season with a pinch of sea salt. Top with Parmesan, additional basil and a drizzle of olive oil. Broil until the sauce is bubbling and the top of the eggs are just set, about 2 minutes. Serve with grilled bread.
Reviews
Brings back memories of my mother, and that is what is great about cooking