Poached Eggs in Spicy Tomato Sauce
A spicy twist on a simple tomato sauce, with the addition of a poached egg
INGREDIENTS (serves 4)
2 tbsp oil
2 onions (white or red), finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
2x 400g tins of chopped tomatoes
4 eggs
2 x small baguettes/ciabattas or 4x bread rolls (bake at home or freshly bought)
Salt & pepper to taste
METHOD
1. Finely chop the onions, garlic and chilli.
2. Heat oil in a large frying pan, add the finely chopped onions and cook on medium heat until soft.
3. Add the finely chopped garlic and chilli and cook for a further couple of minutes.
4. Add the chopped tomatoes, bring to a gentle simmer & let it cook for 10-15 min, until starts to thicken. Season to taste.
5. Using the back of a spoon, make 4 wells (dips) in the tomato sauce and crack an egg in each one.
6. Cover with a lid and cook on low heat until the eggs are done.
7. Divide the eggs and sauce into plates and serve with some warm flat bread for dipping
TIPS FROM THE CHEF
If you or your family does not like spicy food, you can omit the chilli and use some herbs instead (basil and oregano would work well, or mixed herbs if you have them would be lovely too)
Feel free to add any veg to the tomato sauce: peppers, mushrooms, courgettes or aubergines would work really well. Diced them into small pieces and cook with the onions.
If when tasting the tomato sauce you find it too acidic, adding a pinch of sugar will remedy that. You can use this advice in any recipe that has a tomato sauce. Surprisingly enough, the addition of a little vinegar will also improve the taste of any tomato sauce.
