Radish Celery & Cucumber Salad
It's worth using that special bottle of olive oil and seeking out Parmigiano-Reggiano, which is bolder than basic Parm, for this simple salad. Use a mandoline to shave the veggies if you have one.
Read More15-Minute Eggs in Vodka Sauce
Drescription
Drawing inspiration from the classic Italian recipe Uova al Purgatorio (Eggs in Purgatory), this easy one-pot meal melds tangy tomato sauce with perfectly poached eggs, ideal for sopping up with crispy toasted bread. We like to add a dash of heavy cream to give the sauce some extra richness, but you can leave it out if you prefer. A garnish of chopped fresh basil or parsley, if you have it on hand, would be a welcome addition.
Ingredients
- 1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
- 1 cup jarred vodka sauce
- 1/4 cup loosely packed fresh basil leaves
- 4 tablespoons grated parmesan cheese, divided
- 2 tablespoons heavy cream (optional)
- 1 1/2 teaspoons refrigerated garlic paste
- 1/4 teaspoon crushed red pepper
- 4 large eggs
- pinch of salt
- 4 ounces whole-wheat baguette (about 9 inches), cut crosswise into 4 pieces and toasted
Directions
- Stir diced tomatoes, vodka sauce, basil, 2 tablespoons Parmesan, cream (if using), garlic paste and crushed red pepper together in a 12-inch nonstick skillet.
- Make 4 indentations in the mixture. Crack 1 egg into each indentation. Sprinkle the sauce with the remaining 2 tablespoons Parmesan; sprinkle the eggs with salt.
- Partially cover the skillet; cook over medium heat, undisturbed, until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Serve with baguette.
