Stephen Kent Johnson
Eggs Poached in Tomato Sauce
How to Make It
Preheat a 5-to 6-quart slow cooker.
Add tomatoes, garlic, oil, basil, 1 teaspoon salt, ¼ teaspoon pepper, and sugar to the slow cooker, stirring to combine. Add the boiling water. Cover and cook on high for 1 hour. Reduce heat to low and cook 4 hours more. (For a thicker sauce, continue cooking on low 2 additional hours, or until desired thickness is reached.)
Use a spoon to create 4 shallow wells in tomato sauce. Gently crack 1 egg into each well, and cook until set, 8 to 10 minutes. Season with salt and pepper. Serve topped with herbs.
Reprinted from Martha Stewart’s Slow Cooker. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.