To the Last Bite: Part 3

 

R E C I P E   T H R E E:  Saucy Tomatoes and Eggs

 

Substitutions / Exclusions:

We don’t have a traditional Dutch oven so I just used a large cooking pot for the sauce preparation.

Since our first recipe was a little salty for our taste, I only used 1 teaspoon of salt.

I used ½ teaspoon of dried basil (and never removed).

We used cheddar cheese instead of goat cheese for the eggs.

 

Cooking / Baking Notes:

I used a wire masher to help break up the whole tomatoes.

I made the sauce the night before.

In the morning, we ended up cooking closer to medium heat for about 40 minutes total. It took a while to start simmering so it probably was the recommended 20-25 minutes AFTER simmering began.   

I sprinkled some parsley on top and served with sour dough toast and biscuits.

 

Summary:

We loved this one. Next time, we’ll simmer the sauce first before cracking the eggs in the pan.