Uova Affogate Col Pomodoro


8 eggs
2 cloves garlic
1 lb. peeled tomatoes
few basil leaves
1 medium-size onion

How to make the 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, fairly liquid tomato sauce. Add salt and pepper. Poach the eggs in 1 qt. boiling water and 3 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.

Serves 4