A delightful twist on poached eggs, cooked in a rich and flavorful tomato sauce, perfect for a quick and satisfying meal.
Heat the butter in a skillet over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the tomato sauce to the skillet and stir to combine. Season with salt and pepper.
Let the sauce simmer for a minute to enhance its flavor.
Crack the eggs one at a time into the tomato sauce, spacing them evenly.
Crack the eggs into a small bowl first to ensure no shell pieces get into the dish.
Cover the skillet with a lid and cook on low heat until the eggs reach your desired doneness.
For runny yolks, cook for about 5 minutes; for firmer yolks, cook longer.
Toast the bread slices until golden brown.
Use whole-grain bread for a healthier option.
Serve the poached eggs and tomato sauce over the toasted bread.
Garnish with fresh herbs like parsley or basil for added flavor and presentation.
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