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Eggs Poached in a Tomato Sauce |
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| Serves 4 |
Prep 10 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
450g tin tomatoes - drained & chopped
1 tsp salt & freshly ground black pepper
3 tbsp olive oil
8 eggs
linguine or toast, to serve
Parmesan, to serve
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Put the tomatoes in a small
saucepan, add the salt and some pepper, and a couple of
tablespoons of water and bring them to a simmer.
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Cover and cook for 30 mins -
stirring from time to time.
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Pass the rough sauce through a
sieve.
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Put the olive oil in a heated
large frying pan and pour the sauce over it.
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Trying not to break them,
crack the eggs carefully into the sauce, and season with a
few twists from the pepper mill.
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The eggs should take 7 - 10 mins
in the sauce.
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Serve with linguine or pieces
of toast, sprinkled with olive oil and Parmesan
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DAILY
DINNERS 
