Eggs poached in an Italian-seasoned tomato sauce and served on a bed of rice.
1 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 tablespoons vegetable oil
2 (8-ounce) cans tomato sauce
1/2 teaspoon basil leaves
1/2 teaspoon ground oregano
1 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
6 large eggs
1 cup (4-ounces) shredded mozzarella cheese
3 cups hot cooked rice
- Cook onion, green pepper and garlic in oil in large skillet until soft but not brown. Stir in tomato sauce, basil, oregano, salt and black pepper. Cook 15 minutes over medium-low heat, stirring often. Sprinkle with parsley.
- Break eggs and slide carefully into sauce. Sprinkle eggs with cheese. Cover and cook slowly until eggs are of desired doneness (about 5 minutes).
- Place eggs on mounds of rice and cover with sauce.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.