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You know what makes a good cure for a bad day? I mean, besides sleep, that is. An even better breakfast to start the new day. Like these Poached Eggs in Tomato Sauce. They make everything better.
Yesterday, I was supposed to learn the fate of my tumor, but apparently the hospital misplaced the report on my MRI, so I continue to wait.
In the meantime, I’m remembering to try to embrace every moment with my family, and of course there are few things better than sitting around to a family meal, especially breakfast.
Breakfast has always been the most important meal of the day, and it can be so hard to get it accomplished as a family, because everyone is running off on their own schedules, more often than not in a major rush. I want to slow things down a bit, and if that means I get up a little earlier, then so be it. I want every minute.
Thankfully, my friends, putting together these poached eggs in tomato sauce is a breeze. All you need is some Fracesco Rinaldi No Salt Added Traditional Tomato Sauce, some simple cilantro pesto, eggs, and a few spices.
I am seriously obsessed with this sauce. With a focus on healthy living, Francesco Rinaldi No Salt Added Traditional Tomato Sauce contains no preservatives, only high quality ingredients, and when I checked the label on this particular variety, I was amazed to find zero added sugar. Who doesn’t love a company that keeps the wants of consumers in mind when making a product?!? LOVE IT.
To make the cilantro pesto, I added cilantro, walnuts, garlic, queso fresco, and olive oil to a food processor and let it run until it was a nice thick paste. Since I am using inside of another dish, I used less olive oil to keep it thicker.
So bright, so green. So yum.
Franceso Rinaldi has an extensive product line with a flavor for every taste, but I do hope you will pick up some of the No Salt Added Traditional Tomato Sauce and whip up these poached eggs in tomato sauce for your next family breakfast. It will be a meal you won’t soon forget!
For the Poached Eggs in Tomato Sauce
- In a food processor, add the cilantro, walnuts, and queso fresco. Pulse until coarsely ground, then slowly start adding the olive oil while the processor's still running, until a thick paste forms. Set aside.
- In a large cast iron over medium high heat, add the canola oil and minced garlic and saute until tender and fragrant, around one minute. Pour in the tomato sauce, then stir in the cumin and cayenne pepper.
- Nestle the serrano pepper, sliced side down, into the tomato sauce, then distribute the cilantro pesto in globs throughout the sauce, using the tip of a spoon to swirl it around in the sauce.
- Using a spoon, create a small hollow in the sauce, then crack a single egg into the hollow. Repeat with each egg. Sprinkle with salt, pepper, and queso fresco, then cover and let cook on medium for 5-8 minutes, or to your desired doneness. Serve with fresh cilantro for garnish and flour tortillas for dipping.
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