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Sicilian Eggs with Ciabatta and Parmesan

Poached eggs nestled in a hearty tomato sauce are a Sicilian tradition. Their savory taste can be enjoyed at any time of the day, from breakfast through supper. The tomato sauce comes together in a little over 5 minutes, resulting in fresh-from-the-garden flavor. Pancetta, which is Italian bacon, adds a meaty depth to the sauce, while basil adds a fresh, summery flavor. The eggs are topped with cheese, and are accompanied by toast brushed with olive oil.

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Brown the pancetta in a large skillet over medium to medium-high heat, stirring frequently. Add the garlic and cook for 30 seconds or until fragrant. Pour in the tomatoes and add the tomato paste, stirring until mixed. Stir in the basil, salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 5 minutes (see Note).

Meanwhile, crack each egg into its own small cup. Fill a medium nonstick skillet with water, cover, and bring to a gentle boil over high heat. Remove from the heat and gently slide the eggs into the water. Cover and let sit for 3 minutes or until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain briefly on paper towels (while still in the spoon). While the eggs are cooking, toast the bread and brush with olive oil. Cut the bread in half diagonally.

To serve, arrange the toast halves on opposite sides of individual plates. Spoon about ¾ cup of the tomato sauce down the center of each plate and place a poached egg over the tomato sauce. Sprinkle with the cheese.

NOTES

Pancetta is rolled and cured with salt and spices, but it’s not smoked. Bacon can be substituted but will give the sauce a slightly different flavor.

The tomato sauce can be prepared up to 3 days ahead of time and stored, covered, in the refrigerator.

SERVES 4

½ cup chopped pancetta or bacon (see Note)

2 garlic cloves, minced

One 28-ounce can diced tomatoes

1 tablespoon tomato paste

3 tablespoons chopped fresh basil

¼ teaspoon kosher salt

¼ teaspoon freshly ground pepper

4 eggs

4 slices ciabatta or Italian bread, cut ½ inch thick

1 tablespoon extra-virgin olive oil

2 tablespoons shredded Parmigiano-Reggiano cheese

Chicken Udon Noodle Soup

The Japanese are masters of noodle soups. While we were in Tokyo, we found ourselves returning often to Restaurant Mozu, a tiny noodle shop with a single counter and humongous pots of steaming broth. We always ordered the udon noodle soup. It came with a variety of meat choices, but it always included a whole hard-cooked egg. This soup is a simpler version. Serve it in deep earthenware bowls with Asian soup spoons and chopsticks.

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Put the eggs in a small saucepan and add enough hot water to just cover. Bring to a boil over high heat. Reduce the heat to medium-low and gently boil for 6 minutes, reducing the heat if necessary to maintain a very gentle boil. Put the eggs in a bowl of ice water until cool enough to handle. Peel under running water and quarter the eggs.

Pour the broth into a large saucepan, add the ginger, soy sauce, and mirin and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 3 minutes. Add the carrot and simmer for 3 minutes. Add the chicken, cabbage, and mushrooms. Return to a simmer and gently simmer for 5 minutes. Stir in the green onions.

Meanwhile, cook the noodles in a large pot of boiling salted water for 8 minutes or until al dente and drain.

To serve, pile the noodles in a mound in the center of each bowl. Pour the soup over the noodles and arrange the eggs around the noodles.

NOTE

Udon noodles are thick wheat noodles, which are available dried or fresh in the Asian section of grocery stores or in Asian markets. This recipe is based on dried noodles, but if you are lucky enough to have fresh ones, follow the cooking directions on the package.

SERVES 4

4 eggs

6 cups reduced-sodium chicken broth

3 tablespoons minced fresh ginger

1 ½ tablespoons soy sauce