February 2018 | The Honest Spoon

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There is something about poaching eggs in sauce that translates into comfort food for me. Correction, this is my version of Italian comfort food. As i mentioned in my previous post about classic tomato sauce, Italians make sauce on Sundays. With that comes the usual bit of leftover sauce. But have no fear, we have a lot of uses for left over sauce. Chicken Parmigiana? Eggplant Parmigiana? Baked Ziti? There are so many options, including this lesser know beauty- eggs poached in sauce, If you add generous slice of a good crusty ciabatta bread on the side.....HEAVEN!

It never fails to amaze me- some of the tastiest dishes are the easiest things to make. This is no exception. You only need about 10-12 minutes to bring this together, assuming you have leftover sauce. All you need to do is add a couple cups of sauce to a large skillet and bring it to a simmer. Add your eggs one at a time (leave some room in between). Add salt, pepper to your eggs and a bit of fresh chopped basil if you have it. Then, Cover and cook. For hard boiled- about 10 minutes. For Soft Poached- about 3 minutes. 

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EGGS POACHED IN SAUCE                    [WHOLE 30, GF, PALEO]

| Serves 2 |



1. Heat 2 cups tomato sauce in  non-stick skillet on low heat. Bring to a simmer.

2. Add eggs, salt, pepper, & top with fresh chopped basil. Cover with Lid.

3.  For poached eggs, cook for 3-4 minutes. For hard boiled  eggs, cook for 10 minutes.

* Make sure you keep it on a simmer so you don't burn the sauce.

* keep the lid on your skillet while cooking the eggs. The steam will help poach or hard boil your eggs faster and the overall texture will be better. When you hard boil the eggs like this the texture is velvety smooth and so delicious!

* if you are skipping the bread, you can put your eggs & sauce on top of cauliflower toast. It's a great Paleo, Whole 30, or GF option!

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