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Thursday, July 10, 2008

Baked Egg with Tomato-Garlic-Caper Sauce


Ever since I saw the movie Moonstruck, I've been hung up on the idea of eggs with an Italian tomato sauce. You remember the scene near the end where all the players show up and no one wants "to talk about it". Was I the only one wondering what Olympia Dukakis had planned with what looked like tomato paste with eggs?

We Brits cut our tomatoes into wedges and fry them with S&P. Yum! And I have this one down (try adding lemon pepper too!)

Anyway, you may remember my recent rave about an egg dish at Vin Antico in San Rafael. I attempted my own version ce soir. I used an F.G. Ferrari tomato sauce and added two minced garlic cloves, 1 tsp capers, and 2 kalamata olives (chopped). I heated the sauce, then broke an egg in a pretty dish and poured the sauce on top. Broiled for 3 minutes. Topped with some grated mozzarella and broiled 2 more minutes.

The sauce was spectacular, but the egg wasn't right. The egg white was OK (I don't really like egg white) but the yolk was overcooked. I'm not into runny yolks, but also not into rubbery yolks.

Got a favorite egg and tomato sauce recipe? Let's hear it!

8 Comments:

Anonymous Sam from London said...

I actually do have a recipe!! It's made in a small saucepan -

"fry" (no fat) some tinned/fresh tomatoes over a high heat in some worcester sauce and a little brown sugar, salt, pepper.

when it's nice and thick, turn down the heat as low as possible and make a little well in the middle, where the egg sits. make sure there is still tomato covering the bottom of the pan, otherwise the egg might get too rubbery.

crack the egg onto the tomato, lid on and allow the egg to effectively steam for 2 - 3 minutes, not more. and serve on a slice of wholemeal toast (excuse my ignorance if you dont eat wholemeal bread!!)
enjoy (?!)

9:40 AM  
Blogger Catherine said...

sam -thanks for this! I'll try it.

6:50 PM  
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