Gerry's Poached Italian Eggs
Italian eggs? My cousin Gerry loves to cook and it shows. He served me his version of eggs and tomatoes. I call it his Italian eggs.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 28 ounce can tomatoes, diced or 1 bottle passata (strained tomatoes)
- 1 zucchini
- 1/2 teaspoon basil, dried, or 1 tablespoon fresh basil minced
- salt to taste
- freshly ground pepper to taste
- 6 to 8 eggs
- 2 tablespoons parsley, fresh, minced
Instructions
- Heat the olive oil in a frying pan. Add the chopped onion and garlic and saute until they are just soft.
- Cut the ends off the zucchini and slice it in half lengthwise. Slice the zucchini into fairly thin half moons. Add them to the saute pan and cook for about 3 or 4 minutes.
- Add the tomatoes or tomato passata (see notes below) to the pan. Add the dried basil if you are using dried, plus salt and pepper to taste.
- Cook for about 20 to 25 minutes, until the sauce has thickened. If you are using fresh minced basil add it now.
- Crack the eggs right on to the sauce, making sure they are evenly spaced on the pan. Cover and cook the eggs for about 6 to 8 minutes over medium heat, until the whites are set but the yolks are still runny. (If you like your egg whites firm, cook the mixture for 2 minutes longer).
- Sprinkle with the fresh minced parsley before serving.
Nutrition
Calories: 204kcalCarbohydrates: 18gProtein: 12gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 246mgSodium: 361mgPotassium: 835mgFiber: 5gSugar: 11gVitamin A: 1051IUVitamin C: 31mgCalcium: 120mgIron: 4mg
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