With all this rain we’ve been having, I’ve been craving comfort foods in a bad way but with the height of summer upon us, I’ve been hesitant to indulge my desire for decadence. Thus arose my inspiration for this dish and let me tell you, it was positively dreamy. It is at once comforting and satisfying, without leaving you overly full or feeling like you’ve overindulged.
Imagine this: soft creamy eggs poached directly in rich marinara sauce served over polenta and garnished with parmesan cheese. Friends, it doesn’t get much better than this. The fresh basil lends a subtle peppery flavor, while the tomatoes give the dish a bright, sweet, mildly acidic taste.
This dish comes together in about 45 minutes and is so easy to make. It would be perfect for an elegant brunch party but is also simple enough to throw together for a quick weeknight dinner.
1 can of crushed San Marzano tomatoes
2 tablespoon olive oil
1 clove of crushed garlic
1/2 tsp of sugar
Pinch of crushed red pepper flakes
Sea salt and freshly ground pepper
Eggs (as fresh as you can find)
In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add crushed san marzano tomatoes and bring to a boil; season with sugar, salt and pepper. Reduce heat to a simmer and cook for about fifteen minutes. Add 1 handful of chopped basil leaves.
Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
Using a slotted spoon, place each egg over a triangle of polenta. Spoon sauce over the top and garnish with cheese and fresh basil.