Wednesday, August 8, 2012

Poached Brain Food: Eggs in an Arrabiata Sauce

My youngest is nuts for eggs. If I served him an egg with every single meal, he'd be perfectly contented. He can eat them fried, scrambled and boiled, anytime time of day.

The humble egg is low-cost source of high-quality protein. It's also good brain food. A couple of weeks ago, my friend chef Tara whipped up a quick and delicious brunch with Alexander's favourite food.

I often duplicate Tara's recipe for breakfast, lunch or dinner. And every time, it makes Alexander a very happy boy.

Poached Eggs in Arrabiata Sauce
Serves 6

6 eggs
1 large can of plum tomatoes
3 Tablespoons olive oil for sautéing 
1 large onion, diced
3 large cloves garlic, minced
1 teaspoon brown sugar
1 Tablespoon balsamic vinegar
1/2 Tablespoon dried basil 
1 teaspoon red pepper flakes
2 strips smoked ham/ prociutto, diced (optional)
shavings of parmesan cheese (optional)

Arrabiata sauce:
In a large, deep skillet, heat the olive oil over medium heat.
Sauté the onions and garlic until translucent.
Add the canned tomatoes. Break up the tomatoes with a fork.
Reduce the heat to low and let simmer.
Add basil, red pepper flakes, sugar and balsamic vinegar.
Stir for another few minutes until the sauce thickens.

Poaching method:
Using a ladle, make four wells in the sauce. Carefully crack an egg into each well.
Cover the pan and let the eggs poach in the bubbling sauce.
Cook for three to seven minutes, depending on how you like your yolks.
Remove the cooked eggs and serve with a generous amount of arrabiata sauce.
Repeat with the remaining eggs.

Serve with chopped ham, parmesan cheese and crusty bread.

If you have any leftover arrabiata sauce, use for a mac and cheese, or as a salsa with corn chips and melted cheese.

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