Recipe Categories
Vegetarian
UCSB Cooks
Tagline
Hearty & Fresh
Ingredients
- Tomatoes (canned/sauce/fresh/paste) 2-16oz cans
- Yellow onion, diced
- Garlic, minced 3 cloves
- Spinach, sub other leafy green 2 cups
- Chickpeas, drained (optional) 1 -16oz can
- Eggs (optional but encouraged)
- Salt & pepper
- Butter, olive oil, or ghee - 2 Tbsp
Make it your Own
- Add more vegetables: kale, chard, mushrooms, peppers, eggplant, all can be cooked down in the tomato sauce
- Experient with proteins: red beans, bacon, sausage, cubed tofu can all be browned and cooked into the tomato sauce
- Herbs: cilantro, parsley, basil, green onions, chives
- Spices: cumin, smoked paprika, chili powder, oregano, chili flakes
- Cheese: crumble parmesan, cotija, feta on top, or drizzle yogurt or crema.
- Carb it up: serve with toast, english muffins, tortillas, or over roasted potatoes
Instructions
- Heat a pot with a lid. Once hot add oil/butter, then add diced onions and cook on medium high heat for 3-4 minutes until onions start becoming translucent and fragrant.
- If cooking other vegetables or proteins add them to the pot and cook for 3-4 minutes.
- Add garlic. Once ingredients are softened add tomatoes or tomato sauce. Stir to incorporate and break larger tomatoes down with a spoon. Cook for 10 minutes.
- When tomatoes are bubbling make indents into the tomato sauce. Gently crack the egg into a smaller bowl, ramekin, or directly into the tomato mixture. Cover and cook for 5-8 minutes, until whites are set and depending on how soft you want the yolks.
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