Name: Poached Eggs in Tomato Sauce
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small onion, chopped; 3 cloves garlic, finely chopped; 4 thyme sprigs, plus more for garnish (optional); 1/4 cup white wine; One 32-ounce can whole peeled tomatoes in juice; 1/2 cup pitted Kalamata olives, halved; 8 large eggs; Kosher salt and freshly ground black pepper; Crusty bread, for serving

Directions

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
Make eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.

Poached Eggs in Tomato Sauce

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