Two cloves garlic
1 lb. peeled tomatoes
few basil leaves
One medium-size onion
How to make the Uova Affogate Col Pomodoro – Poached Eggs with Tomato
Saute the onion and garlic; remove garlic when brown. Add the tomatoes and simmer for 15 min. until you get a very light, reasonably liquid tomato sauce. Add salt and pepper. Poach the eggs in 1 qt. boiling water and three tbs. vinegar. Cook for 3 min.
Remove from water with a pierced spoon and place in a serving platter. Spoon over the prepared tomato sauce, top with basil leaves, and serve.