Tomato Sauce Poached Eggs
|Olive oil||1 Teaspoon|
|Diced onion||1⁄4 Cup (4 tbs)|
|Garlic clove||1⁄4 Clove (1.25 gm)|
|Canned crushed tomato||1 Cup (16 tbs)|
|Oregano leaves||1⁄4 Teaspoon|
|Cooked long grain white rice||1⁄2 Cup (8 tbs)|
In small nonstick skillet heat oil over medium-high heat; add onion and saute until tender.
Add mashed garlic and saute for about 30 seconds.
Stir in tomatoes and seasonings, reduce heat to low, and let simmer until mixture thickens slightly.
Make 2 indentations in tomato mixture.
Break 1 egg into small cup, being careful not to break yolk; carefully slide egg into one of the indentations.
Repeat with remaining egg.
Cover skillet and let simmer until eggs are set, 3 to 4 minutes; slide eggs and sauce over hot rice.