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
  • 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
  1. Heat olive oil in a large, deep pan.
  2. Saute onions and garlic until tender and fragrant.
  3. Add tomato paste and cook, stirring, for 1-2 minutes.
  4. 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.
  5. Make a small well with the back of a spoon and slowly drop in an egg.
  6. Continue around the pan until all eggs are in the sauce.
  7. 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.
  8. Serve over polenta topped with shredded basil.