Eggs on Fire

Poaching eggs in tomato sauce instead of water offers flavor and looks to weeknight dinners or brunch.

Ingredients

• 1 tablespoon olive oil
• 2 bulbs garlic, minced
• ½ cup champagne, white wine, or chicken broth
• 2 ½ cups (canned) diced tomatoes
• 1 teaspoon oregano
• 1 tablespoon basil
• ½ teaspoon (or more) crushed red pepper flakes
• 6 eggs
• Grated Italian cheese
• Chopped parsley

Directions

1. Heat oil in a skillet coated with Teflon™ nonstick coatings.
2. Lightly brown garlic on medium heat; add the ½ cup of champagne, white wine, or chicken broth and cook 2 minutes to reduce slightly.
3. Add tomatoes, herbs, and pepper flakes.
4. Lower heat; simmer and cook 15 minutes to blend flavors.
5. Crack each egg into the sauce.
6. Add cheese and parsley.
7. Cover and simmer 6 minutes until whites turn opaque and the become yolks shiny orange.
8. Score the sauce with a spatula and remove portions to individual serving plates.