15-minute-eggs-in-vodka-sauce

Drawing inspiration from the classic Italian recipe Uova al Purgatorio (Eggs in Purgatory), this easy one-pot meal melds tangy tomato sauce with perfectly poached eggs, ideal for sopping up with crispy toasted bread. We like to add a dash of heavy cream to give the sauce some added richness, but you can leave it out if you prefer. A garnish of chopped fresh basil or parsley, if you have it on hand, would be a welcome addition.

Ingredient

1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1 cup jarred vodka sauce
1/4 cup loosely packed fresh basil leaves
4 tablespoons grated Parmesan cheese, divided
2 tablespoons heavy cream (optional)
1 1/2 teaspoons refrigerated garlic paste
1/4 teaspoon crushed red pepper
4 large eggs
Pinch of salt
4 ounces whole-wheat baguette (about 9 inches), cut crosswise into 4 pieces and toasted

Direction

Stir diced tomatoes, vodka sauce, basil, 2 tablespoons Parmesan, cream (if using), garlic paste and crushed red pepper together in a 12-inch nonstick skillet.
Make 4 indentations in the mixture. Crack 1 egg into each indentation. Sprinkle the sauce with the remaining 2 tablespoons Parmesan; sprinkle the eggs with salt.
Partially cover the skillet; cook over medium heat, undisturbed, until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Serve with baguette.

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15-Minute Eggs in Vodka Sauce

Ingredient

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