Description
When you poach eggs in a flavorful tomato sauce and top them with fresh grated Parmigiano-Reggiano and Pecorino Romano cheese, you’ll think you’re having the best tasting raviolis ever! Get a crusty whole grain baguette and you have yourself a meal, perfect for brunch, lunch or dinner!
Yield: 3servings | Serving Size: 2eggs plus sauce
Ingredients
1 ½tspolive oil
4clovesgarlic, chopped
¼tspkosher salt
¼tspcrushed red pepper
fresh black pepper, to taste
1tbspchopped fresh parsley
¼cupreduced sodium chicken or vegetable broth
2cupscrushed tomatoes, I used Tuttorosso
4basil leaves, torn
6large eggs
4tbspshredded Parmigiano Reggiano
2tbspgrated Pecorino Romano
Instructions
In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
