Description
Great, simple brunch dish. My husband asks for it all the time, sometimes even for dinner. This is an adaptation of a recipe from m.f.k. Fisher's "how to cook a wolf".
Ingredients
- Olive Oil
- Onion
- Green Pepper
- Garlic Cloves
- Tomatoes
- Tomato Paste
- Dried Basil
- Dried Marjoram
- Fresh Rosemary
- Bay Leaf
- Honey
- Eggs
- French Bread
- Parmesan Cheese
Instructions
- Saute the onion, pepper and garlic in the olive oil in a large, deep skillet
- When they are softened, stir in the tomatoes, tomato paste, herbs and honey
- Simmer for about 10 minutes, then make indentations in the sauce with a spoon, and break an egg into each indentation
- Spoon the sauce around and over the eggs, put a lid on the sauce and simmer gently until the eggs are poached
- Lift each egg out onto the toast / muffin / waffle, then spoon the sauce over top
- Sprinkle each with grated parmesan cheese and serve
- Mexican style: to change this dish to a more mexican flavor, saute 2 tsp cumin seed with the onions and bell pepper
- Cut the basil and marjoram by half, add a pinch of chili powder and a dash of tabasco sauce
- Before the eggs are finished poaching, sprinkle them with grated cheddar cheese
- Serve them with tortillas and your favorite mexican toppings: diced avocado, sour cream, chopped onion, etc