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1
Take the eggs out of the refrigerator to come to room temperature.
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2
In order to slide them into the tomato mixture easily, crack each egg into a liitle bowl or cup.
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3
Dice a fresh tomato.
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4
Add the basil, parsley, or Italian seasoning, and the tomato puree, paste or pasta sauce,, stir.
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5
While the tomato mixture is sitting, sautee the chopped onion in the oil until transluscent, add the garlic and sautee for a moment.
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6
Add the tomato mixture and heat it up.
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7
Make a well for each egg, though not to the bottom surface of the pan or the eggs might stick.
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8
Slide each egg into a well.
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9
Turn the heat to low.
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10
I put a lid on the pan, a glass one so I can watch the patterns appear of ragged edges of the eggs and the bubbling of the tomato mixture that gives this dish its name.
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11
Let the eggs poach until the whites are opaque, testing the center area of whites for doneness without breaking the yolk.
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12
The time it takes depends on how cold the eggs were and how high the heat is,, probably 4 - 8 minutes.
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13
Lift the eggs out with a good sized spatula thingy to get the whole thing in one piece, and either place it on toast, which I do, or have the toast on the side.
