coldhearted scientist وداد

Eggs poached in tomatoes in the Mediterranean style, are one of the most refreshing and sustaining dishes one can eat. So much winter food takes a long time to cook, but you can make this in a flash.

Here are the true recipes. What I do, though, is wait until I have leftover marinara sauce. I then dust a small cast iron skillet with olive oil, put in the marinara sauce, and heat it. I add two free range eggs, and cover the pot until the whites set.

If you are under the influence of huevos rancheros (as I sometimes am) you can put grated cheese on this, or Mexican crema, or crême fraîche. But I like to taste the egg yolks, the tomatoes, the olive oil, the Mediterranean herbs.

One is to eat this with crostini, or toasted bread of the good, Italian kind; it is a second, not a main dish. I sometimes like to have it alone, or with another dish of beans — black beans, or garbanzo and green beans stewed in tomatoes as well.

Axé.