Poached Eggs a La Romana
Indulge in the rustic elegance of Poached Eggs a La Romana, an irresistible Italian-inspired dish that perfectly balances simplicity and sophistication. This recipe features delicately poached eggs nestled in a vibrant blanket of garlicky tomato sauce infused with fresh basil and a hint of Parmesan cheese. The sauce, simmered to perfection with rich extra-virgin olive oil and zesty crushed tomatoes, pairs beautifully with toasted slices of crusty bread, creating a dish that’s hearty yet refined. Ideal for brunch or a light dinner, this recipe is as comforting as it is easy to prepare, requiring just 30 minutes from start to finish. Whether you’re looking for a new twist on classic poached eggs or a fast track to Mediterranean flavors, Poached Eggs a La Romana is your go-to choice for a meal that’s fresh, flavorful, and undeniably satisfying.
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Recipe Information
Ingredients
- 4 large Eggs
- 400 grams Canned crushed tomatoes
- 2 tablespoons Extra-virgin olive oil
- 2 cloves Garlic
- 6 pieces Fresh basil leaves
- 30 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 liter Water
- 2 tablespoons White vinegar
- 4 slices Crusty bread
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Mince the garlic cloves and sauté them in the olive oil until fragrant, about 1 minute.
Add the canned crushed tomatoes to the saucepan and stir well.
Season the tomato sauce with salt and black pepper. Simmer for 10 minutes, stirring occasionally.
Tear the basil leaves and stir them into the tomato sauce. Simmer for another 2 minutes, then turn off the heat and keep the sauce warm.
In a medium saucepan, bring 1 liter of water to a gentle simmer. Add the white vinegar to the water.
Crack one egg into a small bowl or ramekin. Carefully slide the egg into the simmering water. Repeat with the remaining eggs, poaching up to two eggs at a time.
Allow each egg to cook for 3-4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on a paper towel.
Toast the slices of crusty bread until golden brown.
To assemble, ladle a portion of the tomato sauce onto each plate. Place two poached eggs on top of the sauce, and sprinkle generously with grated Parmesan cheese.
Serve the dish with slices of toasted crusty bread on the side. Enjoy immediately.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 4847 mg | 211% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 21.5 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 706 mg | 54% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
