This recipe comes from our awesome new “Meatless” book. [http://shop.marthastewart.com/Meatless-More-Than-200-of-the/A/0307954560.htm] It is packed with more than 200 meatless recipes, and this is one of my favorites, so you know it’s going to be good!
Sarah’s Tip of the Day:
To start, make a simple soup with olive oil, garlic, red pepper flakes, canned tomatoes, and a bit of water. Then you just drop some eggs in, cover the pan, and wait for magic to happen! Like most things in life, this is delicious with some toasted country bread brushed with oil and garlic, and some fresh basil on top. In the video I show you how it’s done, and explain why tomato soup is the perfect liquid for poaching eggs. You may never go back to plain ol’ poached eggs again!
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1 can (28 ounces) whole plum tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving
Get the Full Recipe: http://www.marthastewart.com/963091/poached-eggs-tomato-sauce//@hub/946620/everyday-food-sarah-carey
Nutritional Info: Per serv (serves 4): 320 cal; 19 g fat; 12 g protein; 27 g carb; 3 g fiber
More Vegetarian Recipes: http://full.sc/P0o7Mt
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Poached Eggs in Tomato Sauce | Everyday Food with Sarah Carey