read, search, and cook + poached egg in marinara sauce with peas and olives
Someone asks me about my entertainment. Well, it might be boring to most young people: I spend way too much time reading food blogs and posts, searching for products and inspirations, and making a plan for every meal.
A recent find was Rao’s marinara sauce after reading a review of pasta sauce on Serious Eats, and luckily, the supermarket nearby carries it. I had tried some store-bought pasta sauce before, but the taste was not surprising. However, this one turned out to be better than I had expected, just like the fresh-made one served in Italian restaurants (actually, it was made by an Italian restaurant).
poached egg in marinara sauce with peas and olives
Inspired by poached eggs in tomato sauce on MarthaStewart.com
Makes 1 serving
1 clove garlic, minced
3 black olives, finely chopped
1/4 cup frozen peas
1/3 cup prepared marinara sauce (or tomato sauce or your favorite pasta sauce)
2 tbsp chicken broth
1/2 tsp olive oil
salt and pepper to taste
1-2 tbsp Parmesan cheese for serving
Heat 1/2 tsp oil in a small pan over medium-low heat. Add garlic and olives to the pan and cook until softened. Stir in marinara sauce and chicken broth.
When the mixture comes to a simmer, stir in peas and bring to a simmer again. Adjust salt and pepper to taste (the prepared sauce and chicken broth are seasoned, so be careful hen adding salt). Turn the heat to low. Make a well in the center of the mixture and crack in the egg. Cover and let it cook until the white is set, about 3 minutes. Do not over cook if you want a running yolk.
Remove from the heat and sprinkle the Parmesan cheese on the top. Serve warm.