Eggs Poached In Italy

(3 servings)

  • 12 ounces canned tomatoes
  • 6 large eggs
  • 1 medium onion - thickly sliced
  • 3 Tablespoons olive oil
  • 2 Tablespoons Parmesan cheese
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried oregano
  • salt and pepper to taste
Heat olive oil in medium skillet over medium heat. Add onions and saute until tender. Add tomatoes, parsley, oregano, salt and pepper to taste. Cook until slightly thick and most of the liquid has evaporated (about 15 minutes). Sprinkle with Parmesan cheese. Break each egg - one at a time - in small bowl (so the yolk won't break) and gently transferto the top of the sauce. Cover and simmer until eggs (including the yolk) are set (about 15 to 20 minutes).

You poach the eggs right in the sauce! Serve with Italian bread for the full experience.

Mr Breakfast would like to thank MamaMia for this recipe.

Recipe number 1337. Submitted 9/2/2004.