Red Sauce Eggs with Vegetables on Arugula

/ More Time at the Table

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Hunger, it is said, “is the best sauce.”  Pancakes outside cooked on a Coleman stove after a long hike.  A pot of stew in the slow cooker waiting at home while you’re at work.  Anytime you “could have eaten a horse.”

The other day Dave emerged from his tiny, temporary office (my old study) after a #$5*@!) morning and said, “I’m hungry; what’s for lunch?”  While he’s perfectly happy to get his own meals (peanut butter and crackers eaten over the sink in 5 minutes is a favorite), he’ll take more of a break if I fix anything at all.  If I’m cooking, I often cook early and he’s lucky enough to get some of it.  That day, I wasn’t cooking; I was cleaning and unpacking one more box or ten. Still, I was hungry, too.  A quick search of the fridge allowed that there were indeed eggs along with some leftover tomatoes, cooked red potatoes, and a  big box of crispy, peppery arugula.  I didn’t know what I’d make exactly, but I began with a large skillet with olive oil and onions….

red sauce eggs with vegetables on arugula
serves 2

Cook up a little impromptu tomato sauce –here with onions and zucchini, but any vegetables will do—and poach the eggs lightly in the sauce to serve over fresh greens for a quick, filling meal.  The warmth of the eggs and vegetables provide a lively contrast to the spicy, crispy arugula.  Spice it up with hot sauce or Sriracha.

  • 1 tablespoon olive oil
  • kosher salt and fresh ground pepper
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup chopped bell pepper-any color (reserve some for garnish)
  • 1 small zucchini, sliced
  • 1 cup cooked red potatoes, cut into 1-inch pieces–optional
  • 1 cup chopped canned tomatoes
  • 1 teaspoon dried basil
  • 4 eggs
  • hot sauce of choice  (I like Sriracha on eggs.)
  • 4 cups fresh arugula
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons grated Parmesan cheese
In a large skillet, heat oil with onions over medium heat, and cook until softened–4-5 minutes, adding garlic during last minute or so.  Stir in bell pepper, zucchini, cooked potatoes, tomatoes, and basil. Season with a bit of salt and pepper. Bring to a boil, reduce the heat, and simmer 5 minutes. Taste and adjust seasonings.
 
Lower heat a bit more and add eggs, gently, one at a time, one in each quarter of the pan.  I found it easiest to make a 2-inch well in the sauce with a wooden spoon and drop the egg nearly directly on to the bottom of the pan.*   Season eggs with salt, pepper, and hot sauce if desired. Cover and cook until eggs are done to your liking, 2- 4 minutes.  
 
While eggs cook, divide arugula between two plates, drizzle with lemon juice, and season with salt and pepper.  Spoon two eggs and some vegetable sauce over the greens on each plate, garnish with reserved chopped red bell pepper, and sprinkle with Parmesan.  Serve hot.
 
*Even easier is to break each egg into a glass measuring cup so that you can pour the egg into the spot in the pan

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2-Dog Kitchen and Life in the ‘Hood

Saint Paul friends come to visit, are overwhelmed by Miss Gab and Tucker… but live through it.

If you look closely, you’ll see Pike’s Peak in the background of our front yard.

One of their favorite spots…

Eastern Colorado sky off the back deck.

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Check out the One-Pan Salmon on Kale with Brown Rice on my Dinner Place blog

Sing a new song,
Alyce

One thought on “Red Sauce Eggs with Vegetables on Arugula”

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