Tomato Poached Eggs (Avga Me Domates)

Beginner Cook - Short Cooking Time - Main Course - Vegetarian - Gluten-Free

There is something almost decadent about poached eggs and their oozing yokes. The process of poaching an egg, however, always felt beyond my culinary skills. That is until I discovered this recipe. It's very quick to pull together making it my go-to meal when in a time crunch. For the tomato base, a marinara sauce will have the most depth of flavor but you can also use tomato purée.

Ingredients (Serves 2)

• Four eggs
• 1 cup marinara sauce or tomato puée
• 1 cup water
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon salt (optional)
• 1 large or 2 small bay leaves
  
• A pinch of onion and garlic powder (optional)

Time - 15 minutes

• Preparation - 5 minutes
• Cooking - 10 minutes

Preparation

• Combine the marinara sauce or tomato purée with the water, olive oil, salt, and bay leaves in a small non-stick pan and bring to a simmer over medium heat

• Let simmer for 3-5 minutes until the sauce is thin enough to poach the eggs but thick enough to be served as sauce with the eggs. If too thick, add a little water, if too thin, simmer for a few additional minutes
• Crack the eggs into the sauce taking care not to break the yokes

• Spoon the sauce over the eggs while cooking
• For a soft yolk, cook for 3-5 minutes until the whites become opaque. For a firmer center, cook for an additional 2-5 minutes.

• Serve immediately and enjoy with bread to soak up the sauce