Italian Eggs Benedict

photo by Lucahjin/Flickr.com

As much as I love Eggs Benedict my heart still longs for another, Italian Poached Eggs (eggs in marinara sauce). This was a traditional breakfast staple in many Italian homes and it was not uncommon to see this dish show up on the dinner table as well. This is old world comfort food a tasty feast of aromas as well as flavors to fill the senses and feed the soul.

Easy Marinara Sauce (to poach your eggs in)

1 large can (29 oz.) whole tomatoes, juice and all (squeeze tomatoes in hand to crush a little)

1/8 cup olive oil

4 oz. tomato paste

1 tbsp. parsley

1 tbsp. basil

1/4 tsp. salt

1/4 tsp. pepper

1/4 c. grated Romano cheese

2 cloves garlic, chopped

Add all ingredients together in a deep skillet and simmer for 20 to 30 minutes.
Gently crack eggs (we usually serve 2 eggs per person) into tomato mixture, cover and let cook 5 minutes. Remove skillet from heat, uncover and let stand 2 to 3 minutes.
Transfer each egg to a piece of toast (use good hearty rustic bread). Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.