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Suzette Gresham’s Italian Tomato Eggs

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San Francisco Chronicle
San Francisco Chronicle
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This recipe for eggs are poached in a simple, plain tomato sauce, is a favorite of Acquerello chef Suzette Gresham’s family.

Cooking Recipe

Serves 4

Ingredients:
4 large eggs
3 tablespoons extra-virgin olive oil
2 whole, peeled garlic cloves
2 to 3 cups tomato sauce (homemade or storebought)
Sourdough bread, for serving

Instructions:

1. Set a medium frying pan (with sides at least 1-inch high) over low heat. When the pan is warm, add the olive oil and garlic and cook the garlic, stirring occasionally, until the garlic is light golden.

2. Increase the heat to medium and slowly pour in the tomato sauce. If it appears too thick, add up to ¼ cup water. Crack the eggs into individual ramekins. When the sauce is at a cautious simmer, gently pour the eggs into the simmering sauce, spacing evenly, taking care not to break the yolks.

3. Depending on how cooked you prefer your egg yolks, you can cover the pan or not (cover if you prefer a more set yolk, leave uncovered if you prefer a runny-yolked egg). If the sauce is bubbling too rapidly, decrease the heat. Cook until the whites are set and the yolks are your preferred doneness. While the eggs are cooking, toast the bread.

4. Place the toast on 4 plates. With a slotted spoon, carefully remove each egg from the sauce and place on a slice of toast. Spoon more tomato sauce over the top of each egg. Serve immediately.

Italian Tomato Eggs
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