Poached Eggs with Chunky Tomato Sauce
Eggs may be poached one to two hours ahead and kept in ice water. When ready to serve, warm eggs in tomato sauce.
- 2 tablespoons olive oil
- One 6-ounce onion, peeled and finely chopped (about 1 cup)
- 4 cloves garlic, peeled and minced
- 2 tablespoons fresh oregano, coarsely chopped
- One 28-ounce can peeled Italian plum tomatoes
- Salt and freshly ground pepper, to taste
- 1 tablespoon white vinegar
- 8 large eggs
Heat olive oil in a large saute pan over medium-low heat. Cook onion, stirring often, until soft, 3 to 4 minutes. Add garlic, and cook, stirring often, until soft, 3 to 5 minutes. Add oregano; cook 1 minute.
Open the canned tomatoes. Place a knife directly into the can, and cut the tomatoes into 1-inch pieces. Pour contents directly into pan; stir well. Increase heat to medium high; cook until juices thicken slightly, 5 to 10 minutes. Season with salt and pepper. Reduce heat to low.
Fill another large saute pan with one inch of water. Add vinegar, cover, and bring just to a boil. Break eggs into small custard cups or teacups. Slip 4 eggs into gently boiling water. Reduce heat to simmer. Poach until whites turn opaque and yolks have set, 4 to 5 minutes. Using a slotted spoon, transfer to tomato sauce. Poach remaining eggs. Serve two eggs over one piece of the parmesan-marjoram toast.