Eggs Poached in Spicy Tomato Sauce

OK, so it's not filet mignon but it's a great healthy (and kosher) lunch or light dinner meal. Great for dipping tortillas in. I got this from a fantastic editorial in Women's Health Magazine. If your a reader of this site, you realize that I absolutely love reading magazines. Real Simple and Women's Health are right up there at the top.

This particular editorial in Women's Health was in there most recent issue called: 10 Foods, 40 Recipes. They had some wonderfully simple recipes so good in fact, that I wrote them a letter complementing them on this article. There's a little bit of practice that goes into poaching the eggs but it took me 2-3 times of making this and I had it down. It's a little salty for my taste so I put in half the recommended amount. The spice is just right for me but can be a little spicy for sensitive tongues. Serving size is for 2 people. I usually make it for lunch and then put the other half in the fridge for the next day.

There will be more recipes that reference this article. Toasted Orzo Pilaf, Scallion Pancakes with Dipping sauce, Chicken Orzo Salad, and Shrimp and White Bean Salad are among the recipes that I've tried and enjoyed. Tonight I'm going to try Goat Cheese and Spinach Stuffed Chicken. Wish me Luck!

• 1 can diced tomatoes
• 1/4 tsp red pepper flakes (or more or less to taste)
• 1/2 tsp salt (more or less to taste)
• 1 tsp olive oil
• 1 large clove of garlic, minced (or 1 tsp of pre-minced jarred)
• 2 eggs

1. Place tomatoes and their juice in a blender and pulse to the consistency of chunky sauce. Add red pepper and salt and pulse to blend.

2. In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant and golden. Add tomato sauce, raise heat to medium high., and bring To a vigorous simmer. Cook 5 minutes, adjust season to taste with additional salt or red pepper flakes, and reduce heat to medium low.

3. Crack one egg into a saucer. Using a spoon, make a small well in tomato sauce on one side of pan and gently slide the egg from the saucer into well. Repeat with the remaining egg.

4. Cover pan and cook until egg whites are fully cooked but yolks are still runny, about 5 minutes. (or 8 minutes if you prefer your yolks fully cooked). Serve each egg with a generous spoonful of tomato sauce.


Per Serving: 165 Calories; 7 g of fat (2 g saturated); 960 mg sodium; 15 g carbohydrates; 3 g fiber; 10 g protein