This is definitely another one of our favorite recipes. Eggs in red tomato sauce, if you haven’t tried this then get going! A simple yet super delicious brunch idea, heck sometimes it’s great for lunch as well! It’s incredible how the eggs look so succulent enveloped in the red sauce, my mouth just waters as I write this post, Oh boy! Oh boy! I can’t wait till the next time I make this.
Rustic bread just compliments this recipe perfectly and of course, I never forget my Greek Feta cheese, Kefalonian, being my favorite.
- 1 large onion
- 1 large red pepper
- 1 large yellow pepper
- a pinch of oregano
- salt & pepper to taste
- 2 cups water
- tomato paste
- parsley (optional)
- Olive oil
Slice up your onions & peppers, place in skillet, sprinkle with oregano, salt & pepper. Add 10 tablespoons of olive oil ( you can always adjust this) Saute for about 10 minutes or until ingredients become tender.
Add two cups water and 3 tablespoons of tomato paste, cover, boil on high heat,until they are almost ready to simmer.
Add your eggs and cover, don’t go away not even for a second, you want to make sure they are poached, if you allow them to simmer for a longer period of time, they will become hard boiled. If you prefer that it’s ok if not, don’t leave your stove. Usually they are poached within 5 minutes. Add oregano salt & pepper to taste, you can also add a dash or two of parsley. Basically, this is a trial & error recipe. You have to make it a few times before you perfect it to your liking.
TIP: When the egg white part has formed over the egg yolk, eggs should be ready.