Try this budget-friendly, flavor-packed meal. Finish poaching eggs by simmering in a sweet bath of white wine tomato sauce mixed with creamy ricotta cheese. Serve atop crunchy baguette slices with a drizzle of pesto.
For the white wine, ricotta tomato sauce
2-3 cloves garlic, crushed
1 small onion, chopped
1 1/2 Tbs. olive oil
1, 14 ounce can crushed tomatoes
1/2 cup water
1/2 cup white wine (more depending on how thick you like the sauce)
1/2 cup ricotta cheese
Salt and pepper to taste
Other Ingredients (To serve 4)
1 Tbs vinegar (white or white wine vinegar)
Any pesto variety (try recipes from 51Porter.com)
Balsamic Vinegar (optional)
Grated Parmesan Cheese (optional)
For the sauce:
1. In a sauce pot or large saute pan, heat olive oil over medium heat. Add onion and saute for about 3 minutes, until onions start to brown slightly. Add garlic and saute for an additional minute.
2. Stir in canned tomatoes, water, and white wine. Season with salt and pepper. (If sauce is too thick add more white wine,water, or vegetable stock). Cook for about 5 minutes.
3. Turn off heat and stir in ricotta. Check for seasoning with salt and pepper.
For the eggs and bread:
1. In a medium-sized pot, bring about 3-4 cup of water to a boil. When water is boiling, add 1 tablespoon of the white wine or white vinegar.
2. In a small bowl, crack 1 egg and carefully submerse the bowl in the boiling water and slide out the egg. The vinegar will help the egg white to coagulate and stay in one piece. You can use a spoon or ladle to guide the egg as it first goes into the water. Working quickly, repeat this process for the remaining three eggs. Once all eggs are in, turn off heat, cover, and let stand for four minutes. Remove from water with slotted spoon and transfer to saucepan with warm tomato sauce. Allow eggs to cook in warm sauce (no need to turn on heat if sauce is still warm) for another two minutes. If you are not ready to serve and the eggs are done, transfer to a plate to stop the yolks from cooking too much.
3. While eggs are cooking, slice baguette and toast in a 350 degree oven for 5-10 minutes at about 350. You can rub warm baguette slices with a clove of garlic for extra flavor after removing from oven.
4. To plate, arrange two baguette slices on plate. Top with a spoonful of the ricotta tomato sauce. Place one egg atop the sauce and bread and sprinkle with salt and pepper. Ladle a bit more of the ricotta tomato sauce on top of the egg and drizzle with a bit of pesto. Finish with a sprinkling of parmesan cheese and a drizzle of balsamic vinegar if desired! Serve with other roasted vegetables such as broccoli or simply on its own! mmmm....