Eggs Poached In Italy
(This recipe yields 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 saut� 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.
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