Italian Poached Eggs over Polenta
CATEGORIES
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
- ΒΌ 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
DIRECTIONS
- 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.