January 27, 2012

Poached Eggs in Tomato Sauce

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I devoured, straight from the pan with the most logical utensil, a spoon. No bread.

A simple preparation. A few scoops of leftover tomato sauce into the smallest of pans. While the cold burned off I cracked two eggs into a bowl. When the sauce sang its gentle song I poured the eggs in, dead center. A sprinkle of salt. A grind of pepper.

It wasn't long before I was turning off the flame and dusting the top with parmesan and parsley.

I looked forward to breaking the yolk, letting it—allowing it—for a brief moment to run with the sauce.

And I imagined myself and Roberto in a cafe, someplace—Berlin—Paris—Rome—engaging in such a culinary endeavor after an evening of drink and discussion with like-minded friends. Steam rising from tiny cups of strong coffee mingling with the haze of cigarette smoke, sweat, and sleepy gazes.

It seems I've let my mind wander. Again.

7 comments:

  1. Sounds wonderfully yummy and so beautifully written.

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  2. wandering minds are good. would love to be in that cafe myself..

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  3. And I imagined myself as one of those like-minded friends with whom you were drinking and discussing.

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  4. I am with Denise...
    these are called "uova in purgatorio" in Italia (eggs in Purgatory).
    Especially love: "the most logical utensil"...a spoon...

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  5. Lovely! And the words...
    You can also add just a little bit of turmeric on top and the colors of the dish turns heavenly (and far from il purgatorio!).

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  6. oh, I could dip a spoon into these eggs right now. and be transported to some faraway cafe, too. lovely post.

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