Alexis deBoschnek's Saucy Tomatoes and Eggs
Saucy Tomatoes and Eggs
- 1 Tbsp Olive Oil
- 2 Tbsp Unsalted Butter
- 1 Yellow Onion Finely chopped
- 3 Garlic Cloves Minced
- 1/4 Cup Tomato Paste
- 1/2 Tsp Crushed Red Pepper Flakes
- 1 1/2 Tsp Kosher Salt
- 1/2 Tsp Freshly Ground Black Pepper
- 1 Can (28 Oz) Whole Tomatoes
- 1 Sprig Basic Plus leaves, torn, to serve
- 4 Oz Goat Cheese Crumbled
- 4 Eggs
- Toast To Serve
In a large Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted, reduce the heat to medium-low and add the onion and cook for about 30 minutes, or until the onion is softened and golden. Add the garlic and stir for about 3 minutes, or until fragrant. Increase the heat to medium-high, add the tomato paste, and stir until the paste begins to turn brick red and caramelize, about 3 minutes.
Add the red pepper flakes, salt, and black pepper, and stir to combine. Add the tomatoes, breaking them up with your hands. Pour in the tomato juice from the can. Add the basil. Bring to a boil, then reduce the heat and simmer for 30 minutes. Let cool to room temperature, then remove the basil. The tomato sauce can be stored in a sealed container in the refrigerator for up to 5 days, or frozen for up to 3 months.
When you’re ready to make breakfast, add the tomato sauce to a medium skillet. Stir in the goat cheese. Make four indentations in the sauce with the back of a spoon. Crack the eggs into the sauce, one in each indentation. Set the heat to medium-low and simmer until the egg whites are just set and the yolks reach your desired consistency, 20 to 25 minutes. Serve immediately with toast.