The soft, buttery orange yolk of the egg melts into the fresh tomato sauce, which offers just a little bit of a kick thanks to the inclusion of crushed red pepper flakes. I prepare this dish often in the summertime, especially for lunch; I pair it with a simple green salad spiked with basil and drizzled with olive oil and balsamic vinegar.
SERVES 6
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- ½ teaspoon finely ground unrefined sea salt
- ½ teaspoon crushed red pepper flakes
- 2 ribs celery, finely chopped
- 1 carrot, peeled and finely chopped
- 1 tablespoon fresh thyme leaves
- 1 cup chicken bone broth
- 3 pounds tomatoes, peeled, seeded and chopped
- 1 tablespoon balsamic vinegar
INSTRUCTIONS
- Warm the olive oil in a wide, nonreactive saucepan over medium heat.
- Toss in the shallot, garlic, salt, and crushed red pepper flakes and sauté until softened and fragrant, about 4 minutes.
- Stir in the celery, carrot, and thyme and continue sautéing until the celery and carrot have softened, about 8 minutes.
- Pour in the chicken broth and use a spatula to scrape any bits adhering to the bottom of the pan.
- Stir in the tomatoes and balsamic vinegar, lower the heat to medium-low, and simmer for 35 to 40 minutes, until the sauce becomes fragrant and the tomatoes soften and lose their form.
EGGS IN TOMATO SAUCE
INGREDIENTS
- 6 eggs
- 6 slices toasted sourdough bread
- ¼ cup chopped fresh basil
INSTRUCTIONS
- Crack the eggs, one at a time, into a small bowl and slip them very gently into the tomato sauce, taking care not to break the yolks.
- Cover the pan and poach the eggs in the tomato sauce for 3 to 5 minutes, until the whites become firm. Poaching for 3 minutes will yield runny yolks, and 5 will deliver firm yolks.
- Place a piece of toasted bread into each of six bowls.
- Ever so gently, transfer one egg at a time from the sauce to the bowls using a slotted spoon.
- Evenly distribute the sauce among the bowls, top with basil, and serve.
