Planning a hearty, wholesome, healthy, tasty and interesting breakfast can be difficult. No one, not even a kitchen junkie like me, likes to spend extra time in the kitchen on a busy morning. The inevitable and sad result is a bowlful of boring, sugar laden, cereals, or bland toast with characterless eggs. Yet, we all know that breakfast is the most important meal of the day. And for those of us who are trying to lose weight, control glucose, and eat the right proteins and fats, a wrong breakfast could mean undoing all the good efforts of the previous day.
But breakfast does not have to be either difficult or boring. With a little bit of planning ahead, we can do wonders on the breakfast table. And, eggs offer so many possibilities. For me, it is the most versatile ingredient to work with, and it wouldn’t be too much to say that you can never go wrong with eggs (unless, of course, you burn them!).
This recipe is not an invention. There are several versions of eggs poached in tomatoes. I like this one in particular for its sheer depth of flavors, and for the little time and attention it demands.
I had some left over roasted tomato cans from last night’s pasta, and basil and mozzarella are always in stock in my kitchen. You can throw in some boiled chick peas, or cannelini beans, or some fried bacon, or grilled sausages to add some texture to the meal. I used bacon. The combination was amazing! If you don’t have basil, use parsley, or oregano, or chives instead. You can also use dried herbs if you don’t have fresh ones.
Eggs poached in roasted tomatoes with mozzarella and basil
Level: Easy Preparation time: 5 mins Cooking time: 25 mins Serves: 2
2 large cloves of garlic
1 can fire roasted tomatoes
¼ cup mozzarella cheese
a few leaves of fresh basil
salt and pepper to taste
Add the can of tomatoes, and season with salt and pepper. Cook over medium heat for 5-6 minutes.
Lower the heat, carefully break the eggs and add them to the sauce. Be careful not to disturb them. Cover and cook over medium heat for 5 minutes
Now carefully transfer the content on to a baking dish, without disturbing the eggs. Sprinkle the mozzarella and basil on top and bake for 15 minutes at 350° F.