Poached Eggs Italian Style

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rate/review

prep time

10 min

total time

52 min

makes

4 servings, 1 topped toast slice (265 g) each

photo by:

kraft

recipe by: kraft

What You Need

2 tsp. olive oil

1 small onion, chopped

3 cloves garlic, minced

1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained

3 Tbsp. Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing

1/8 tsp. crushed red pepper

4 eggs

4 diagonally sliced crusty whole wheat baguette slices

1/4 cup Kraft 100% Parmesan Light Grated Cheese

2 Tbsp. chopped fresh parsley

Make It

HEAT oil in medium skillet on medium-high heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in next 3 ingredients. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.

BREAK 1 egg into small bowl; gently slip into tomato mixture. Repeat with remaining eggs; cover. Cook at a gentle simmer 10 min. Remove from heat. Uncover; let stand 2 min. or until whites are completely set and yolks begin to thicken but do not become firm.

USE slotted spoon to transfer eggs to toast slices. Stir Parmesan into sauce; spoon over eggs. Sprinkle with parsley.