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Poached Eggs and Tomato Sauce

Poached Eggs and Tomato Sauce

Not sure what to make for dinner tonight? How about breakfast!? Regardless of when you prepare this dish, it is going to be a favorite. It’s time for our take on poached eggs in tomato sauce.

  • 1 tbs olive oil
  • 10 fresh asparagus spears, trimmed
  • 1 jar Classic Red
  • 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. 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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