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Post by :herriott51
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :1368
Click below to download : Eggs - Poached - Eggs In Purgatory (Format : PDF)
Eggs - Poached - Eggs In Purgatory
2 tbsp. olive oil1 medium-size red onion, thinly sliced
28 oz. can tomatoes, drained
1/2 cup Gaeta or Kalamata olives, pitted or whole
Pinch of salt
4 to 6 eggs
1 bunch basil
1/4 cup freshly grated Parmesan cheese
In a 12 inch non-stick frying pan, heat oil over medium heat. Add onion and stir often until light brown, about 9 min. Slice tomatoes lengthwise into quarters and add along with olives and salt. Bring mixture to a boil, then reduce heat to medium-low.Simmer gently, uncovered and stirring often, just until tomatoes start to break down, about 15 min.
Carefully crack eggs into pan on top of tomatoes, keeping them whole and trying not to let them touch each other. Sprinkle with salt. Cover pan with a lid or foil. Cook over medium-low until whites have set and yolks are done as you like, from 6 to 8 min.
Meamwhile, remove basil leaves from stems. Stack several together, then cut into thick shreds with scissors or a knife. You'll need about 1 cup. When eggs are ready, sprinkle with cheese. Then scatter basil around sides.
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