Poached Eggs with Chunky Tomato Sauce

My first time trying to poach eggs were completely unsuccessful. I read all about how the egg whites spiral away, and I guess I anticipated that havoc. After reading several criticisms about the flaws in poaching eggs, I came across a full-proof method. But that'll be for another post. Since then, I've managed to successful poach eggs. So, although, I no longer have the same concerns, I believe that anyone struggling to make poached eggs will find this recipe surprisingly achievable. Please do not hesitate to make this recipe because you can't make poached eggs. You'll never learn without practice, and this recipe is, in fact, most ideal for candidates struggling with poached eggs. It's a way to enjoy eggs for people who can't otherwise do so.

I love how few ingredients are required and how all of them are usually available in any well-stocked refrigerators and pantries. Because of how common the ingredients are and how simple it is to make, I think everyone, including people who don't cook, should have this recipe on hand. It's also ideal for light meals. I find it pointless to spend more time in the kitchen slaving away when you want a light meal. I have a tendency to list the benefits of a recipe, but this one in particular has abundant reasons. It's ideal for health-conscious individuals and a preferable recipe to go to for moms who cook for their large families.

This seemingly simple recipe comes with many advantageous factors. The heart health benefits is the most prevalent. Many people are concerned about eating eggs because of the cholesterol present. But there's a difference between good and bad cholesterol. Eggs contain HDL (good cholesterol), but some new studies suggest that eating three or more eggs a day produces both HDL (good cholesterol) and LDL (bad cholesterol). That's a little troublesome but worry not!

Tomatoes generously contain a phytochemical called lycopene, responsible for reversing oxidative stress that's suspected in cancer and heart disease fighting results. Interesting enough and conveniently, might I add, lycopene are more effectively absorbed into the body when it's cooked through, as the raw form of the nutrient is too large to be sufficiently absorbed. Are you starting to see the benefits? Simple recipe with heart-health benefits, a rare combination, as fast foods have become our society's source of simple meals but for a high price, our health. I hate the idea of sacrificing our health for a simple meal. I usually don't cook when I'm not feeling very well, so those are times when I should be eating healthier than normal. With this recipe, I can. This is also a favorable recipe for college students or the financially-challenged. It's also ideal recipe for beginners.

1 can (28 ounces) whole plum tomatoes
1 tbsp extra-virgin olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
Coarse salt and freshly ground black pepper
4 large eggs
4 slices of bread
Freshly grated Parmigiano-Reggiano, optional
Fresh or dried herbs to add zest to the tomatoes (I recommend basil and oregano)

Put tomatoes in a blender or food processor until it's chopped slightly chunky. You could also transfer the tomatoes and juices into a large bowl and coarse chop them with kitchen shears. In a small skillet, heat extra-virgin olive oil over medium-high heat. Add garlic and red pepper flakes, stirring, until fragrant, about 1 minute. Add tomatoes and juices into the skillet. Bring to a boil. Season with salt and pepper. Reduce heat to simmer and cook for 20 minutes. Gently crack eggs into the tomato mixture and, cover, cook for 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes. Place each egg over toast. Spoon over sauce, garnish with cheese, and adjust seasoning, if necessary.

I actually found that following this recipe made the yolk much harder than I prefer. Although I think that suits the tomato flavor. For a more runny yolk, I recommend cook the eggs for 3 minutes and letting it sit for about 2 minutes.