Italian Poached Eggs over Polenta
1 onion, minced
2-3 cloves garlic, minced
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
1 Tbls. tomato paste
¼ cup shredded basil
1 tsp crushed red pepper flakes
1 tsp. dried oregano
Salt and pepper
1 cup fresh spinach
1 cup polenta, cooked according to package instructions
Heat olive oil in a large, deep pan.
Saute onions and garlic until tender and fragrant.
Add tomato paste and cook, stirring, for 1-2 minutes.
Stir in crushed and diced tomatoes, red pepper, oregano, and salt and pepper to taste. Bring to a boil, add spinach, reduce to a simmer and let cook 5 minutes.
Make a small well with the back of a spoon and slowly drop in an egg.
Continue around the pan until all eggs are in the sauce.
Cover and cook until eggs are set, about 5 minutes. If you prefer harder cooked eggs, you can also complete this step under the broiler.
Serve over polenta topped with shredded basil.