John Myers
Eggs in Tomato Sauce with Creamy Polenta
The perfect eggs in tomato sauce with creamy polenta recipe with a picture and simple step-by-step instructions.
- 1 Onion red
- 1 Clove of garlic
- 1 Red pepper
- 8 Stems Marjoram fresh
- 1 tbsp Rapeseed oil
- Salt and pepper
- 0,25 tsp Sugar
- 400 g Chopped tomatoes
- 100 ml Vegetable broth
- 30 g Black pitted olives
- 5 Eggs
- 150 ml Milk
- 200 ml Vegetable broth
- 75 g Corn polenta
- 20 g Finely grated mountain cheese
- Peel the onion and cut into large cubes. Coarsely chop the garlic. Clean the paprika and cut into small pieces. Pluck half of the marjoram leaves and finely chop. Sauté everything in a saucepan with oil. Season with salt, pepper and sugar. Add tomatoes and stock, bring to the boil and simmer for 10 minutes. Add the olives Add the sauce and bring to the boil briefly.
- Boil the eggs hard in boiling water for about 5 minutes, then quench, peel and cut in half.
- For the creamy polenta: bring the milk and vegetable stock to the boil in a saucepan. Pour in the polenta while stirring. Reduce the heat and let the polenta swell over a mild heat for 10-15. Stir every now and then. Finely grate the cheese and stir into the polenta.
- Spread the eggs in tomato sauce with creamy polenta on plates and serve sprinkled with the remaining pulled marjoram.
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