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Poached eggs in tomato sauce with Armstrong Cheddar

  • Prep
    15 min
  • Total
    35 min
  • Servings
    4

Ingredients

  • 1 onion, minced
  • 1 red bell pepper, thinly chopped
  • 45 ml (3 tbsp) olive oil
  • 3 garlic cloves, minced
  • 0.5 g (1 tsp) oregano
  • 0.5 g (1 tsp) basil
  • 0.5 g (1 tsp) pepper flakes
  • 1 can (798 mL) diced tomatoes 
  • 4 to 6 eggs
  • 120 g (1 cup) Armstrong Extra-Old Cheddar
  • 5 g (2 tbsp) chopped parsley
  • Salt and pepper

Directions

  1. Thinly chop the onion, garlic and red bell pepper.
  2. In a large skillet, soften the onion and the red bell pepper gently in the olive oil for 15 minutes.
  3. Add garlic and spices and cook for about 5 minutes.
  4. Pour in tomatoes and bring to a boil. Season with salt and pepper. Simmer for about 20 minutes.
  5. Grate the Armstrong cheddar and add it to the sauce, keeping a bit for garnishing.
  6. With a spoon, gently dig 4 to 6 wells in the tomato sauce.
  7. Gently crack eggs into the wells and sprinkle with Armstrong cheddar.
  8. Cover and let cook slowly over low heat 5 to 7 minutes, or until eggs are just set.
  9. Sprinkle with parsley and Armstrong Cheddar to garnish.


*This dish is easy to share and can be enjoyed with baguette or ciabatta bread.

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