every one a winner
every one a dinner
Eggs Poached in Tomato Sauce
Preparation time – 2 minutes
Cooking time – 10 minutes
For a little spice in the dish, try adding a sprinkle of chilli flakes to the tomato mixture and topping with a little Greek yoghurt
2 tbsp olive oil 1 onion, finely chopped 2 cloves garlic, crushed 300 ml/ 10 ½ fl oz tomato passata 3 large eggs 1 tbsp Parmesan, grated 1 tbsp flat leaf parsley, shredded Salt and freshly grated black pepper
- Heat the oil in a frying pan and fry the onion and garlic for 5 minutes without colouring. Stir in the passata and season with salt and pepper, then bring to a simmer.
- Crack in the eggs, then reduce the heat.
- Put on a lid and poach* gently for 4 minutes or until the whites are set, but the yolks are still a little runny.
- Sprinkle with Parmesan and parsley and serve immediately.
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