Mildly Diabolic Eggs In Tomato Sauce Eggs Diablo Recipes

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EGGS POACHED IN TOMATO SAUCE



Eggs Poached in Tomato Sauce image

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil, or to taste
½ onion, finely chopped
2 cloves garlic, finely chopped
8 cups tomato sauce
¼ cup dry red wine, or more to taste
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper, or more to taste
1 bay leaf, or more to taste
1 pinch red pepper flakes
8 eggs

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
  • Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
  • Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g

EGGS POACHED IN MARINARA SAUCE



Eggs Poached in Marinara Sauce image

In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.

Provided by Martha Rose Shulman

Categories     dinner, for one, main course

Time 10m

Yield 1 serving

Number Of Ingredients 8

1/2 cup marinara sauce, made with fresh or canned tomatoes
Pinch of cayenne (optional)
A couple of leaves of basil, slivered
1 to 2 eggs
Salt
freshly ground pepper
2 teaspoons freshly grated Parmesan
1 or 2 slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic

Steps:

  • Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
  • Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
  • Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams

EGGS IN TOMATO SAUCE



Eggs in Tomato Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
2 1/2 cups tomato sauce (see 'Salsa di 5 minuti', recipe follows)
8 eggs
4 ounces scamorza or mozzarella, sliced
6 fresh basil leaves
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn

Steps:

  • Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
  • Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
  • Simmer on low to medium heat, with lid on, for approximately 5 minutes.
  • Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
  • Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
  • Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
  • Season with salt, to taste. Add basil leaves at the very end.

MILDLY DIABOLIC EGGS IN TOMATO SAUCE (EGGS DIABLO)



MILDLY DIABOLIC EGGS IN TOMATO SAUCE (EGGS DIABLO) image

Categories     Egg     Tomato     Breakfast     Sauté     Quick & Easy     Wheat/Gluten-Free     Dinner

Yield 2 persons

Number Of Ingredients 7

4 eggs
1 onion, chopped
2 cloves garlic, chopped
Half a sweet red pepper, chopped
Half a small can tomatoes (chop if they're not already cut up)
Chili powder to taste (I used couple shakes each of ancho and chipotle powder)
Vegetable oil for cooking

Steps:

  • Heat a little oil in a frying pan over medium heat. Add the onion, garlic, red pepper and chili powder and cook until the vegetables soften. Stir in the tomatoes and cook a few minutes more, until the tomatoes start to break down. Crack in the eggs, cover the pan and continue cooking until the eggs are as firm as you like your eggs to be - they come out sort of baked, sort of poached. Serve with toast, or over rice for dinner.

TOMATO EGGS RECIPE (CHINESE STYLE)



Tomato eggs recipe (Chinese style) image

Tomato eggs (蕃茄炒蛋/ 西红柿炒蛋) is home-cooked comfort food popular in Chinese families. It is a quick and easy dish that you can get onto the dining table in 15 minutes.

Provided by KP Kwan

Categories     Main

Time 15m

Number Of Ingredients 12

2 tomatoes (8 oz or 250g)
1/4 tsp of salt
1 tbsp of ketchup
2 tsp of sugar
2 tbsp scallion (white sections, thin rings)
2 tbsp water
4 eggs
1/4 tsp of salt
1/4 tsp of ground white pepper
1 tsp of cornstarch mix with 2 tbsp of water (cornstarch slurry)
2 tbsp of scallion (green section, thin rings)
2 tbsp of cooking oil

Steps:

  • Cut the scallion into thin rings and separate the green and white sections.
  • Cut the tomatoes into small dices.
  • Saute the white section scallion in oil. Then add the remaining ingredients in A, Cook for 2 minutes. Add the cornstarch slurry. Remove.
  • Mix the ingredient in B. Pour into a pan with some oil over medium heat. Stir until it becomes half-cooked scrambled eggs.
  • Return the tomatoes to the pan. Add some green scallion, Have a quick mix and dish out. Garnish with more green scallion.

Nutrition Facts : Calories 324 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 809 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

MAMMA RITA'S EGGS AND TOMATO SAUCE



Mamma Rita's Eggs and Tomato Sauce image

This is a very loved recipe from my Italian heritage and childhood. Have a nice Italian loaf or French baguette on hand to soak up the delicious sauce.

Provided by Dora

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 15m

Yield 4

Number Of Ingredients 4

2 tablespoons extra virgin olive oil
4 ripe tomatoes, chopped
4 eggs
salt and pepper to taste

Steps:

  • In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.
  • Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 5.3 g, Cholesterol 186 mg, Fat 11.9 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 2.5 g, Sodium 373.8 mg, Sugar 3.4 g

SKILLET EGGS IN TOMATO SAUCE



Skillet Eggs in Tomato Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
2 large cloves garlic, thinly sliced
3 pounds large tomatoes, chopped (about 10 cups)
Coarse salt and freshly ground pepper
8 fresh basil leaves
6 large eggs
1 ounce Parmesan cheese, shaved, for garnish

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and cook, stirring occasionally, just until it starts to brown around edges, 30 seconds to 1 minute. Add tomatoes, 2 teaspoons salt, and basil; simmer until tomatoes have broken down into a loose sauce, about 20 minutes.
  • Make a well in tomato sauce with the back of a large spoon and crack 1 egg into well. Repeat with remaining 5 eggs. Season with salt and pepper and cook until whites are set and yolks are cooked as desired, about 25 to 30 minutes. Top with cheese and serve with sauce immediately from the skillet.

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