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.
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.
Different. Sounds good!
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