Poached Eggs and Tomato Sauce

1 min read

Poached Eggs and Tomato Sauce

Our premium tomato sauce is just as good for breakfast as it is for dinner. This healthy breakfast recipe is a play on a traditional savory Shakshuka. Poached eggs in simmering tomato sauce is a great way to enjoy a cozy Sunday morning.

  • 1 tbs olive oil
  • 10 fresh asparagus spears, trimmed
  • 1 jar Classic Red premium tomato sauce
  • 4 large eggs
  • 1 generous tbs chopped herbs, chives or parsley
  • Salt and pepper, to taste
  • A loaf of crusty bread
In a 10 inch skillet, heat oil over medium heat. Cook asparagus in oil for 5 minutes, stirring occasionally to avoid burning or sticking to the pan. You will want the asparagus to be tender but still crisp and slightly charred. Remove the asparagus from the pan and set aside.

Using the same skillet, over medium-low heat, warm one jar of Classic Red tomato sauce. Next, carefully break the eggs, one at a time, over the sauce. Cover the skillet and let cook for 8 minutes for a soft yolk or 10 minutes for a firmer yolk.

Using a large shallow spoon, scoop up an egg and plenty of sauce and slide into a shallow bowl. Add the asparagus. Sprinkle with chopped herbs and season with salt and pepper. Use the bread to scoop it all up.


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