Eggs in Wine Sauce
These eggs oven-poached in a rich wine sauce are a perfect weekend brunch dish. The sauce can be made in advance and refrigerated or frozen till needed making it a handy dish to have on hand for a quick supper as well.
The eggs are served in the steaming, savory sauce. Diners break the eggs yolk into the sauce and dunk pieces of fresh crusty bread or warm pita bread for dipping.
1 tablespoon olive oil
1 medium onion, quartered and sliced
1 small red bell pepper, quartered and sliced
2 cloves garlic, minced
½ teaspoon dried tarragon (or oregano)
pinch of cayenne pepper
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch sugar
2-3 plum tomatoes, coarsely chopped
¾ cup white wine
1 ½ cups chicken broth (boullion cubes work fine here)
½ cup grated parmesan cheese
½ cup fresh Italian parsley leaves
4 large eggs
Heat the olive oil in a large skillet over medium heat. Add the onion first and cook for a few minutes, then add the red pepper, garlic and spices and sauté for 2-3 minutes the vegetables are soft.
Add the tomatoes, the wine and chicken broth. Bring to a boil, then reduce the heat and simmer for about 5 minutes uncovered until the tomatoes soften. The sauce can be cooled and refrigerated if serving at a later time.
To serve, preheat oven to 350 degrees. Bring the sauce to a boil and stir in the parsley and cheese. Gently stir till the parsley wilts. Pour the sauce into an oven-safe baking dish or pie plate. Gently break each egg into the sauce and bake for 5-10 minutes or until eggs are cooked to your preference. With a large spoon, gently scoop each egg into a serving bowl with the sauce over each egg. Serve with lots of fresh crusty bread or warm pita bread for dunking.
Serves 2 but recipe can be increased as needed to serve a more.