2 T Olive Oil
1 sm Onion,chopped
9 md Tomatoes,peeled,seeded
And chopped
Or 1 can 28oz whole tomatoes
1/2 t Dried basil
Salt & Pepper to taste
8 Eggs
1/2 c Shredded cheddar or
Mozzarella cheese
8 sl Italian bread, toasted.
Heat oil in a heavy 10-inch skillet over medium-low heat. Add onion
and cook until tender, about 5 minutes. Add tomatoes,basil,salt and
pepper and bring to a boil. (Crush canned tomaties with a potato
masher.) Increase heat to medium-high and cook, stirring frequently,
until most of the liquid has evaporated, 15 to 20 minutes for fresh
tomatoes (about 15 minutes for canned tomatoes).
Press back of large spoon into tomato sauce in places, forming 8
wells. Carefully break 1 egg into each well. Season eggs with salt
and pepper. Cover and simmer over low heat until eggs are poached to
desired doneness, 6 to 8 minutes. Remove from heat.
Sprinkle cheese over eggs. Cover skillet and let stand until cheese is
melted, about 1 minute. Gently spoon sauce and eggs over toast. Serve
immediately.
TIP: Make sauce ahead and keep refrigerated. Or substitute thick
ready-made tomato sauce for homemade sauce.
