Tuscan Tomato Poached Eggs

1. 1

   Cover the bottom of a skillet with extra virgin olive oil.

2. 2

   Add the sliced garlic and chili.

3. 3

   Heat until garlic is just golden.

4. 4

   Add canned tomatoes, crushing with the back of a spoon.

5. 5

   Add salt.

6. 6

   Bring to a boil and cook for 10 minutes.

7. 7

   Turn down heat and add eggs, removed from shell, letting them carefully slide into the sauce.

8. 8

   Cover pan and let the eggs poach until the whites are firm.

9. 9

   Sprinkle with fresh herbs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.