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Eggs And Tomato Sauce? A Laurie David Recipe For Saucy Eggs

These eggs are a beautiful mess, says Laurie David, whose latest cookbook, The Family Cooks, offers more than 100 simple, delicious—and good-for-you!—recipes. Perfect for dinner when you think there’s nothing good in the fridge. Indeed, if you have eggs and tomato sauce, then you can have Saucy Eggs on the table in just 15 minutes.

Other recipes from Your Teen Media:

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

Makes 4 servings

INGREDIENTS:

  • Olive oil, for the pan
  • 4 cups of your favorite tomato sauce
  • 4 (or more) eggs
  • Toasted country bread (optional)
  • Whatever fresh herbs you have on hand (optional)

DIRECTIONS:

1. Heat up a heavy-bottomed medium pan over high heat. Drizzle in enough oil to cover the bottom. Carefully, but quickly, pour in the tomato sauce (it will splatter).

2. Once the tomato sauce is bubbling energetically, crack an egg into a teacup, then slip it into the sauce. Do the same with the rest of the eggs, leaving a little space between each egg.

3. Plop on a lid (a pizza pan or a big plate), reduce the heat to low, and simmer 5 minutes for soft eggs, longer if that is your desired egg firmness.

4. Spoon onto toasted bread (if desired). Shower with herbs if you care to.

5. Enjoy!

PLAY WITH IT! 

Sauté sliced garlic or onion or both until it is golden, then add the tomato sauce.

Add a handful of greens like arugula or spinach and let them wilt into the sauce before adding the eggs.

Top each egg with a slice of cheddar or some other kind of assertive cheese that will melt into the sauce and around the eggs, making them that much more lovely.

Shower the eggs with whatever fresh herbs you have. Basil is good, of course, but so are parsley, chives, and mint.

Have some white beans? Fold them into the sauce.

Add cumin, a pinch of cinnamon, and a sprinkle of red pepper flakes, for a Moroccan flair.

Yes, you can even serve them on a plate of spaghetti.

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