Tuesday 1 January 2019

Red Eggs – a Re-Run


Carole's Chatter: Red Eggs


I got the idea for these Red Eggs from Michael Ruhlman but he referred to them as Poached Eggs in Tomato Sauce.  I don't think they fit the criteria of having been poached since not all the egg was under the sauce.  But they're not fried either… So I just called mine Red Eggs.

First I created a homemade tomato/beef sauce to use to cook the eggs in.

This had the following ingredients;

Tin of crushed Italian tomatoes
A cup of Passata
Some fresh rosemary, finely chopped (don't use very much, it's powerful)
½ a red chilli, finely chopped
Some garlic infused olive oil
A couple of tsp of grated ginger
2 anchovy fillets – chopped
Chopped up leftover cooked steak 

I seasoned this with salt, pepper, a touch of maple syrup and lemon juice.

Carole's Chatter: Red Eggs

When you have simmered your sauce for 20 minutes or so and are happy with its flavour, just break the eggs into the pan gently.  When they are almost cooked (which will take about 20 minutes or so) then sprinkle a little parmesan on top and serve on toast.

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