Eggs in tomato sauce. It's a Cajun delicacy that doesn't make use of seafood, which is (sadly) convenient right now.
I'm not sure what side of my family this comes from, but I have a vague memory of eating boiled eggs in tomato sauce. I'm going to guess that this dish had its roots in Lent, when both seafood- and egg-based dishes were plentiful.
I had a hankering for this dish a few days ago, but decided to change it up a bit by poaching the eggs, rather than boiling them, and serving them atop some French bread.
While I'm at it, I'll take this opportunity to recommend this dish as something to serve when the remainder of the Louisiana seafood is unavailable to eat. (Even though I love eggs, I love Louisiana seafood even more. Thanks for nothing, BP!)
Eggs in Tomato Sauce
1 clove garlic, minced
1 tsp olive oil
2 c tomato sauce (homemade or jarred)
red pepper flakes
salt and pepper, to taste
1 c greens, chopped (beet greens, rocket, etc.)
parmigiano reggiano, grated, to taste
2 large slices of French bread, rubbed with garlic and toasted
1. Saute' garlic in the olive oil in a small saute' pan or skillet over medium high heat for about 1 minute.
2. Pour in tomato sauce and season with red pepper flakes, salt and pepper.
3. Lower the heat and simmer for 15 -20 mins.
4. Crack eggs into a small glass bowl, checking for shells.
5. Gently slide the eggs into the tomato sauce, then sprinkle the greens on top.
6. Cover the pan and continue simmering the sauce and eggs for about 5 mins, or until set.
7. Remove the pan from the heat and place each egg onto a slice of French bread.
8. Divide the sauce evenly among both eggs.
9. Sprinkle with chives and basil, season to taste with salt and pepper, then top with grated parmigiano reggiano.