On Tuesday night I watched a new reality TV program. The premise of this show is a blind taste test. Contests have the opportunity to create a one taste dish that four chefs sample. Then the chef can decide if they want the contestant on their team or can send them packing. I absolutely do not like reality TV but I do like cooking. Overall, it isn’t a show I’ll probably watch but I enjoyed the first episode mainly for the food. The dishes that were created were pretty impressive. There was maybe one or two dishes that I can see myself making but everything else was definitely beyond my scope and specifically beyond my budget.
Today I’ll share a family favorite that is both easy and ingredibly budget friendly. This is the type of meal that we enjoy for breakfast, lunch or supper. It is also very quick and easy which makes it perfect for those days when your planned menu fell apart. My 16 year old girl especially like this. You can eat this as is but it really benefits from some sort of a base. I love putting it over corn meal mush or polenta. One thing if you do use mush or polenta is to keep in mind that for maximum benefit the corn meal should be properly soaked. Unsoaked (dent) corn can result in pellagra which can cause all kinds of troubles. Pickling lime is needed to soak the corn or corn meal. It is a very simple process but does require a little planning. If your diet is high in corn it is an important step. Most of the time, it is a step that I do. I hate to admit that on occasion I’ll make polenta without first soaking the corn meal but that is the exception rather than the rule. I have made a mush/polenta out of masa flour before with okay results. Masa flour is put through the pickling process prior to being milled. Other great bases for this dish include rice, fried or mashed potatoes, or sauteed greens.
Eggs in Marinara
2 cups tomato sauce
1 cup broth
1/2 cup wine or kombucha (or additional broth)
1 teaspoon Italian seasoning
2 Tablespoons olive oil
1 clove garlic, minced
salt and pepper to taste
Eggs one, two or three per person
Combine sauce, broth, wine, olive oil, garlic and seasonings in a deep skillet. Bring to a boil then turn down to a slow simmer (I turn it to 4 on my gas stove). Once the sauce is bubbly it is time to add the eggs. Crack each egg into a bowl and then gently pour into the sauce. Sprinkle the egg with salt and pepper. Once all of the eggs are in cover the skillet and set your time for 5 minutes. At the end of the time the egg whites should be set put the yolks still loose. If that is how you like your eggs then remove and enjoy. If you like them with a more solid yolk then gently loosen each egg (so it doesn’t stick) then put the cover back on and set the timer for an additional 3 minutes. Turn off the heat and let set for 2 to 5 minutes. Serve over mush (or polenta variation), mashed potatoes, rice or sauteed greens. Top with shredded cheese.
Note: I’ve started making tomato sauce out of dehydrated tomato powder. This works great or you can use your favorite commercial tomato sauce.
Have you tried eggs done in this style? What did you think?
Shared at Tasty Traditions