Uncooked Tomato and Mint Sauce with Poached Eggs

1. 1

   Cut tomatoes in half lengthwise.

2. 2

   Place a box grater in a wide bowl, and using the large holes of the grater, grate tomatoes by rubbing the cut side against the grater, with the skin side cupped in your hand.

3. 3

   When you feel the holes of the grater against the inside of the tomato skin, you are done.

4. 4

   Turn on a food processor fitted with a steel blade and drop in the garlic.

5. 5

   When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula.

6. 6

   Add tomatoes, salt, pepper, mint and olive oil.

7. 7

   Process in the machine for 1-2 minutes, until sauce is frothy.

8. 8

   Taste and adjust seasonings.

9. 9

   Poach eggs.

10. 10

    Fill a lidded frying pan with water and bring to a boil.

11. 11

    Set timer for 4 minutes.

12. 12

    Add 1 tablespoon vinegar.

13. 13

    One at a time, break eggs into a teacup, then tip from teacup into pan (do this 2 at a time).

14. 14

    Immediately turn off heat and cover pan tightly.

15. 15

    Leave for 4 minutes.

16. 16

    Using a slotted spoon or spatula, carefully remove poached eggs.

17. 17

    Set on a towel to drain.

18. 18

    While eggs are poaching, heat tortillas by placing them one at a time directly over the flame, until the edges are charred.

19. 19

    If you dont have a gas stove, wrap in foil and heat for 10 minutes in a 350-degree oven.

20. 20

    Place a tortilla on each plate and top with a poached egg.

21. 21

    Spoon 3 tablespoons of the sauce over the eggs and serve.

* Per serving · 4 servings · Values may vary.