Eggs Poached in Tomato Sauce

    Eggs Poached in Tomato Sauce


    2 people made this

    This is a hearty breakfast or brunch. Eggs are poached in a homemade tomato sauce featuring basil. Parmesan is melted on the top before serving with crusty bread.

    Serves: 2 

    • 50ml olive oil
    • 1 small onion, diced
    • 1 clove garlic, diced
    • 1 (400g) tin tomatoes
    • 1 pinch sea salt and black pepper, to taste
    • 1 teaspoon sugar
    • 6-8 leaves basil, diced
    • 4 eggs
    • 30g Parmesan cheese, grated
    • 1 loaf crusty bread

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Fill the base of a frying pan with oil, add your onions and garlic and cook over a low heat for 7-10 minutes until soft but not coloured.
    2. Add your tomatoes and cook for 10 minutes until starting to thicken then season. Add your sugar and basil and cook for a couple of minutes.
    3. Crack your eggs directly into the sauce; cover and cook until the white is cooked and the yolk is soft and runny.
    4. Season and sprinkle with Parmesan. Serve with crusty bread.

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