Uova Affogate Col Pomodoro

Poached Eggs with Tomato

P8 eggs
2 cloves garlic
1 lb. peeled tomatoes
few basil leaves
1 medium-size onion

Sauté the onion and garlic, remove garlic when brown. Add the tomatoes and simmer for 15 mins. until you get a very light, fairly liquid tomato sauce. Add salt and pepper. Poach the eggs in 1 qt. boiling water and 3 tbs. vinegar. Cook for 3 mins. Remove from water with a pierced spoon and place in a serving platter. Spoon over the prepared tomato sauce, top with basil leaves and serve.