Ingredients for Eggs Al Pomodoro
- Water
- Salt and freshly ground black pepper to taste
- Pepper
- Vinegar
- 4 large eggs
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons olive oil
- Hot Italian Sausage
- Rosemary Sprig
- Parmesan Cheese
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How to Make Eggs Al Pomodoro
- Heat olive oil in a medium saucepan over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned.
- Add minced garlic and red pepper flakes; cook for 1 minute more, until fragrant.
- Stir in crushed tomatoes and chopped rosemary. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Season the tomato sauce generously with salt and pepper to taste.
- While the sauce simmers, gently poach the eggs: Fill a small saucepan with about 3 inches of water and bring to a simmer. Crack each egg into a separate small bowl. Once the water simmers, gently swirl the water and add the eggs one at a time. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks.
- Spoon the tomato sauce into bowls. Top each serving with a poached egg and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
25g
Fat
55g
Carbs
3g
