Let me sum up last week for you: one solid week of rain, a crazy-busy time of year at work, an even crazier and busier time of year for two school-aged children, a husband away on business, a home improvement project gone awry, and a nasty head-cold/allergy attack (still not sure which). Let’s just say that I spent most of this week with a spoon in my hand, digging deep into the Nutella jar. (Nutella usually acts like a mood-altering drug on me, but this week, even Nutella wasn’t enough).
If ever there was a week when I needed some serious comfort food, this was it. The thing that nobody tells you about comfort food, however, is that it’s not quite so comforting when you have to prepare it for yourself at the end of a day that has drained you, physically and emotionally, with a chorus of whining in the background because your children are “starving” and, yet, don’t seem to want to eat anything that you have in the house! The thought of making dinner (which I usually enjoy) was enough to send me right over the edge, so…
We had breakfast instead. There aren’t many things, in my opinion, which can’t be cured with an egg (yolk slightly runny), a thick slice of buttered toast and a steaming mug of tea. This recipe for Eggs Poached in Tomatoes is made even more comforting by the fact that the eggs are, basically, put into the pan and left to poach – very little standing over the stove is required– which means that while they are cooking, you can get into your pajamas, blow your nose, give your kids a snuggle and remember that, with breakfast, comes a new day.
Eggs Poached in Tomatoes
2 Tbsp. extra virgin olive oil
1/2 onion, finely diced
pinch of red pepper flakes
1 can (14 oz) diced tomatoes
1/2 tsp. dried Italian Seasoning
1/2 tsp. salt
4 eggs
grated parmegiano-reggiano or shredded mozzarella cheese (optional)
Heat olive oil in a medium saute pan over medium-high heat. Add red pepper flakes and diced onion and cook until the onion is translucent (about 3-4 minutes). Pour in the tomatoes, add the Italian Seasoning and salt and simmer for about 4-5 minutes. The sauce will reduce slightly. Add eggs, one at a time, cover the pan and reduce heat, so that the sauce is simmering gently. Allow eggs to poach for approximately 6 minutes (if you like the yolks a bit runny), 8 minutes (if you prefer them more cooked). If you desire, when done, you can sprinkle them with grated parmegiano-reggiano or shredded mozzarella cheese.
