Title: Poached Eggs in Tomato Sauce
Categories: Pickle
Yield: 4 Servings

2	tb	Olive Oil
1	sm	Onion,chopped
9	md	Tomatoes,peeled,seeded
		And chopped
		Or 1 can 28oz whole tomatoes
1/2	ts	Dried basil
		Salt & Pepper to taste
8		Eggs
1/2	c	Shredded cheddar or
		Mozzarella cheese
8	sl	Italian bread, toasted.

Heat oil in a heavy 10-inch skillet over medium-low heat. Add onion and cook until tender, about 5 minutes. Add tomatoes,basil,salt and pepper and bring to a boil. (Crush canned tomaties with a potato masher.) Increase heat to medium-high and cook, stirring frequently, until most of the liquid has evaporated, 15 to 20 minutes for fresh tomatoes (about 15 minutes for canned tomatoes).

Press back of large spoon into tomato sauce in places, forming 8 wells. Carefully break 1 egg into each well. Season eggs with salt and pepper. Cover and simmer over low heat until eggs are poached to desired doneness, 6 to 8 minutes. Remove from heat.

Sprinkle cheese over eggs. Cover skillet and let stand until cheese is melted, about 1 minute. Gently spoon sauce and eggs over toast. Serve immediately.

TIP: Make sauce ahead and keep refrigerated. Or substitute thick ready-made tomato sauce for homemade sauce.

Submitted by Kathleen Pickell

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