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Full Online Book HomeLearning KitchenEggs - Poached - Eggs In Purgatory
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Eggs - Poached -  Eggs In Purgatory Post by :herriott51 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1400

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Eggs - Poached - Eggs In Purgatory

2 tbsp. olive oil
1 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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