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.

Easy And Quick Recipes

Breakfast Recipes

Low Calorie Recipes

Quick Bakes Recipes

Leftover Recipes

Dinner Ideas

Shop

15-Minute Eggs in Vodka Sauce

Ingredient

Direction

Powered By

Related Recipes

MANGO AND BLACK BEAN TACOS

Coffee cake

Real tomato soup

Blood Orange Whole-Wheat Ricotta Pancakes

Chipotle Chicken

Vegan Burrito Bowls with Cauliflower Rice

Pork for Tamales

Savory Apple-Chicken Sausage