More Great Recipes: Eggs | Italian | Low Fat | Low Sodium

Italian Poached Eggs over Polenta


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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
4-6 eggs
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.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11110 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter