It's a rainy day in Los Angeles so I wanted to make a comforting brunch. I decided on eggs poached in tomato sauce. I made a quick sauce by sautéing onions and garlic in olive oil and 1 T of butter, then added some San Marizano tomatoes, oregano, black pepper and salt. Let the sauce simmer for about 20 minutes and dropped in 4 large eggs. I let them cook for about 10 minutes until the whites were done and served with some fresh chopped parsley and parmesan cheese.
I toasted sliced baguette to help scoop up the sauce, and made a green salad on the side.
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