Eggs Poached in Tomatoes
Source: teriskitchen.com
1 T olive oil
1 large onion, sliced
1 can (14.5-ounces) whole tomatoes, crushed with hands, with juices
1 T dried parsley
1 T dried oregano
Salt and pepper to taste
2 T freshly grated Parmesan cheese, divided
6 eggs, large or extra-large
Heat oil in a medium skillet over medium heat. Add onions and sauté until tender.
Add the tomatoes, parsley, oregano, salt and pepper to taste. Cook until the tomatoes have broken down and most of the liquid has evaporated, about 10 minutes.
Sprinkle with one tablespoon of the Parmesan cheese.
Break eggs, one at a time, into a small bowl and add to top of sauce. Cover; simmer until set, about 10 minutes (this makes a set yoke, cook less time for a runnier yoke).
Sprinkle with the remaining Parmesan. Serve hot or room temperature. Makes 3 servings.