Poached Eggs with Arrabbiata Sauce
Instead of tomatoes – use the madness of this spicy tomato blend for all of your recipes! The spicy ﬂavor of this sauce immediately evokes the madness amidst the habanero pepper and fresh parsley juxtapositions on the palate. The perfect spice to add to Lentil Stew, Ratatouille or your favorite Mexican meal. Excellent as a dip for shrimp cocktail or chips; spicy and delicious over just about anything – baked chicken or fish, grilled vegetables au gratin or sautéed portabella mushroom! We’ve also added it to a seafood bouillabaisse for a fantastic dinner party idea. Livens up bouillabaisse or any soup… Get crazy!
- One Jar Scarpetta or Scarpetta Arrabbiata Sauce
- 1 teaspoon distilled white vinegar
- 1 tablespoon e.v. olive oil
- 1/4 cup chopped fresh marjoram for sprinkling
- 8 (1/2-inch-thick) slices of baguette
- 8 large eggs
- Put oven rack in middle position and preheat oven to 350°F.
- Fill a deep 12-inch skillet with 1 1/2 inches cold water. Add vinegar and bring to a simmer.
- While the water and vinegar simmers, put baguette slices in a shallow baking pan and brush with 1 tablespoon oil and season lightly with salt and pepper. Bake until just crisp on top, about 10 minutes. Keep toasts warm in turned-off oven.
- Meanwhile, break eggs, 2 at a time, into a cup, then slide eggs into simmering water, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 4 to 5 minutes.
- Follow heating instructions on your Scarpetta or Scarpetta Arrabbiata jar
- Gently transfer eggs with a slotted spoon to soup bowls and season with salt.
- Spoon Arrabbiata sauce generously over eggs and sprinkle with marjoram
- Serve with toast.