Eggs on Fire Recipe
Servings: 6 Poached Eggs
Poaching eggs in tomato sauce instead of water offers flavor and looks to weeknight dinners or brunch.
Heat oil in a skillet coated with Teflon™ nonstick. Lightly brown garlic on medium heat; splash in champagne. Cook 2 minutes to reduce slightly. Add tomatoes; herbs, pepper flakes. Turn heat to simmer and cook 15 minutes to absorb flavors. Crack each egg into the sauce. Add cheese and parsley. Simmer covered 6 minutes until whites are opaque, yolks shiny orange. Score the sauce with a spatula and remove portions to individual serving plates.