The next time you have a little extra tomato sauce left over, as I usually do, and there is not enough to utilize in another pasta meal, try poaching eggs in it. It’s quick, easy and seldom done.
You will need: Eggs, Tomato Sauce ( obviously –its called poached eggs in tomato sauce) fresh Basil leaves, Cheese (usually mozzarella but Fontina, goat cheese or Manchego are all great) olive oil, salt and pepper and some bread for heartiness.
First coat a saute pan with some olive oil and heat. Then add the tomato sauce and warm it. Next crack in 3 or 4 eggs (depends on how much sauce you have and how many people you want to feed). The eggs will look sunny-side up until they begin to spread out into the sauce. Cook a minute or two until the eggs begin to set. Add in mozzarella cheese and roughly torn basil leaves evenly across the pan. Tearing the basil leaves opens their aroma and flavor. Sprinkle in salt and fresh cracked pepper to taste. Cover and cook for a few minutes. The sauce will actually poach the eggs. Serve with or over a crusty bread.