Eggs poached in tomato sauce 10/24/07

2 tablespoons of olive oil

1 small onion, sliced very thin (or chopped, if you prefer)

9 medium tomatoes -- peeled, seeded, chopped (or 28 ounces whole tomatoes)

1/2 teaspoon of dried basil or marjoram

(to taste) salt/pepper

6-8 eggs

Italian bread, thick sliced. (Bread can either be served on the side of
the finished dish, or toasted and put under each serving to soak up the
sauce.)

In an 8" or 10" skillet, sauté onions in olive oil until
soft.  Add the tomatoes and seasonings.  Stew for a few minutes
to let flavors absorb and to cook out some of the moisture.

Break eggs into a saucer first, then gently slip them on top of the
simmering sauce, trying to keep them from overlapping.  Cook until a
white film forms over the egg yolk.  If desired, cover the skillet to
hasten cooking but do not allow yolks to get "hard boiled" (they
should be almost but not fully solid for best taste).

If serving over the Italian bread, toast the bread and put a slice on a
plate, serving the eggs and sauce over it.  You could sprinkle each
serving with Parmesan or other cheese, if desired, or a sprinkle of
chopped parsley.