Eggs Poached in Tomato Sauce

Where the Egg Finds Its Rest

There is something almost ancient about this dish — the way an egg, lowered gently into a pool of simmering tomato, becomes something wholly new. It is a recipe that belongs to slow mornings and quiet kitchens, to the kind of hunger that asks for warmth rather than speed. Shakshuka has its champions; so does the full English. But this — eggs cradled in marinara, served over toasted bread — occupies its own tender corner of the table, unhurried and deeply satisfying.

Ingredients

• 1 tablespoon Alessi Extra Virgin Olive Oil
• 1/2 onion, diced
• 4 slices bacon, diced
• 1 teaspoon Alessi Garlic Puree
• 1 jar Alessi Smooth Marinara
• 4 eggs
• 4 slices Italian bread, toasted
• 1/2 cups grated Parmesan or Romano cheese

Instructions

1. In a skillet over medium heat, saute the onion and bacon in olive oil.
2. Cook until bacon is crispy and onions are translucent.
3. Add the garlic and sauté another 2 minutes.
4. Pour the jar of marinara into the skillet and heat thoroughly.
5. When the sauce is hot, make 4 small wells and crack an egg into each well being careful not to break the yolk.
6. Cover and cook about 8 minutes until eggs are done.
7. Place toast on a plate and carefully spoon out an egg and top it on the toast. Sprinkle with cheese, serve and enjoy!