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4 teaspoon Oil, Olive
1 Onion, chopped
1 Green Pepper, diced
2 Garlic Cloves, pressed
1 cup Tomatoes, 20 oz with juice
4 Tablespoon Tomato paste
1 teaspoon Basil
1/2 teaspoon Oregano
1 teaspoon Rosemary
1 Bay Leaf
1 teaspoon Honey
4 Eggs
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In oil saute onion, green pepper and garlic. While they soften, stir in tomatoes and their juice (break the tomatoes up a bit), tomato paste, basil, oregano, rosemary, bay leaf and honey. Simmer sauce for about 10 minutes, then make indentations in it with a spoon and break into it 4-6 eggs. Spoon sauce around and cover them, pop on a cover, and let the whole thing simmer gently until the eggs are poached; the whites should be medium firm, the yolks still runny. Lift each egg out with a spatula onto a serving plate in which you’ve placed a bed of cooked spaghetti or a thick slice of toasted French bread or a bed of hot, steaming rice, or a tortilla if you want it Mexican-style. Spoon extra sauce around each egg and sprinkle with grated Parmesan cheese.
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