Poached Eggs in Tomato Sauce Recipe

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, finely chopped
• ½ Tsp salt
• ½ tsp pepper
• ¼ tsp chilli flakes
• 4 tbsp red wine
• 14 oz (400 g) canned chopped tomatoes
• 2 tsp finely chopped fresh oregano, thyme, basil, sage or other herb
• 4 eggs
• 4 slices wholemeal rustic bread, about 45 g/1½ oz each
• 2 tbsp finely chopped Kalamata olives
• 4 tbsp freshly grated Parmesan cheese

1. Heat the oil in a large frying pan over a medium–high heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, or until soft. Add the salt, pepper, chilli flakes and wine and cook for a further few minutes until the liquid has mostly evaporated.
2. Add the tomatoes and their juice, bring to the boil, then reduce the heat to medium–low and simmer for about 15–20 minutes, or until the sauce thickens. Stir in the herbs.
3. Make four wells in the sauce and carefully crack the eggs into them. Cover and simmer for about 7–9 minutes, or until the whites are set but the yolks are still runny.
4. Meanwhile, preheat the grill to medium and lightly toast the bread.
5. Put the slices of toast on four plates. Carefully scoop the eggs out of the sauce and place one on each slice of toast. Place spoonfuls of the sauce around the egg and top with a sprinkling of chopped olives and grated Parmesan cheese. Serve immediately.