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Sunday, September 9, 2012

Italian Poached Eggs

This was such a yummy breakfast. Plus, I found these really cool nautical dishes that used to be my late Grandmother's (Stef, the one who used to call you 'little gypsie'). Russ found the recipe on who credits MamaMia (need to place credit where deserved). =)

12 ounces canned tomatoes
6 large eggs
1 medium onion -  sliced
3 Tablespoons olive oil
2 Tablespoons Parmesan cheese
1 Tablespoon dried parsley
1 Tablespoon dried oregano
salt and pepper to taste
Heat olive oil in medium skillet over medium heat. Add onions and saute until tender. Add tomatoes, parsley, oregano, salt and pepper to taste. Cook until slightly thick and most of the liquid has evaporated (about 15 minutes). Sprinkle with Parmesan cheese. Break each egg - one at a time - in small bowl (so the yolk won't break) and gently transfer to the top of the sauce. Cover and simmer until eggs (including the yolk) are set (about 15 to 20 minutes). **Here's the tip. Stef, you are much more familiar with poaching eggs, but I overcooked. Just because they look a bit raw, they have actually fully cooked. The pic below looks runny, but they were actually too hard and overcooked. Still delicious, nonetheless. But, next time, I won't overcook.

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  1. OoO baby I love it when you talk to me in your posts! Nice huevos =)

  2. This actually reminds me of Shakshouka...I will make soon. It's the Jewish version of this I've been spying lately but haven't gotten around to yet.