Spicy Tomato Sauce With Poached Eggs And Roasted Potatoes


Preheat oven to 375 degrees. Toss the cubed potatoes with 2 TBS olive oil, salt, and pepper. Place in a baking dish in a single layer and bake approximately one hour, turning occasionally, until golden brown and cooked through.

While the potatoes are baking, heat 2 TBS oil in a large skillet over medium-low heat. Saute the minced onion and garlic until soft, but not brown. Add the tomatoes, tomato paste, wine, water, pepper flakes, hot sauce, parsley and basil. Simmer the mixture over low heat for 20-30 minutes. Season with vinegar, salt, and pepper. Once the potatoes are done, turn off heat but leave in oven to stay warm. With the tomato mixture gently simmering, make wells in the mixture and place raw eggs evenly over the top. Place a lid on the pan and poach the eggs until they reach desired doneness. Place a serving of potatoes on each plate and top with an egg and some of the tomato mixture. 6 servings.