Eggs Poached In Tomato Sauce (Uova Al Pomodoro)

• 1 can (14 ounces or 400 grams) chopped tomatoes or tomato puree or 1 pound (500 grams) fresh tomatoes
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 cloves garlic, squashed
• 1/2 cup water
• Salt and pepper to taste
• 4 fresh eggs
• A handful of fresh herbs: basil, parsley, oregano, thyme, or sage, for example

1. If using fresh tomatoes, blanch them in boiling water for a minute to easily peel the skins, then dice finely.
2. Gently heat the olive oil in a skillet over low heat and add the squashed garlic cloves, allowing them to infuse and sizzle gently until golden. Then add the tomato (canned, pureed, or fresh) and the water and bring to a simmer. Season with salt and pepper and cook for 15 minutes or so over medium-low heat until the sauce has reduced slightly and thickened.
3. Crack the eggs directly into the sauce over low heat and leave them t poach, covered, until the whites have cooked and the yolk is soft and runny, 3 to 5 minutes.
4. Serve scattered with herbs and enjoy with some fresh crusty bread and a drizzle of extra virgin olive oil.

tomatoes, extravirgin olive oil, garlic, water, salt, eggs, handful of fresh herbs

Taken from food52.com/recipes/28835-eggs-poached-in-tomato-sauce-uova-al-pomodoro (may not work)