When you poach eggs in a flavorful tomato sauce and top them with fresh grated Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Get a crusty whole grain baguette and you have yourself a meal, perfect for brunch, lunch or dinner!
1 1/2tspolive oil
1/4tspcrushed red pepper
fresh black pepper(to taste)
1tbspchopped fresh parsley
1/4cupreduced sodium chicken or vegetable broth
2cupscrushed tomatoes(I used Tutorrosso)
4tbspshredded Parmigiano Reggiano
2tbspgrated Pecorino Romano
In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
Reduce heat, add the basil and simmer 5 minutes.
Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
Finish with the remainder of the cheese and drizzle with olive oil. Serve with crusty bread (optional)