This is one of my absolute favourite ways to prepare eggs.
Would you get annoyed with me for saying it is dead easy and a favourite breakfast for the whole family? It is also a crowd pleaser and an easy one pot breakfast for those of us who’s kids can’t reach the sink yet.
1/2 a red onion finely chopped
1 clove garlic minced
A splash of oil
A pinch of salt
1 can chopped italian tomato or pureed tomato
1/2 tsp ground green peppercorns
1 heaped tsp of your favourite pesto
Toast or crusty bread
Use a deep pan with a tight fitting lid.
Sprinkle the chopped onion with a little salt and fry until translucent in a little oil. Add the garlic and fry but don’t let it scorch.
I use a hand blender to puree the chopped tomato because I prefer a smoother sauce.
Add the tomato and allow to simmer for about 5min, this enhances the tomato and cooks out some of the “canned” flavour.
Now you can season the tomato sauce however you like. This time I stirred through a spoon of genovese tuffle pesto and a good grind of deliciously subtle madagascan green peppercorns. Really you can use any spice combo though, you could go with a little cumin and smoked hot paprika, or a generous shake of italian herbs, or even just a generous pinch of fresh basil and a little balsamic vinegar.
The sauce should have cooked down slightly at this point. Using a spoon create a little well in the tomato and break an egg in.
The pan should fit 4 eggs comfortably.
Cover with a lid and allow to cook for 3 min for soft poached and then serve immediately. For medium poached take the pan off the heat and allow to stand for an extra minutes. Hard poached, you can leave the eggs in the covered pan off the heat for 3 min.
The residual heat of the sauce will continue the cooking the eggs.
Scoop up some sauce and spread it on your toast, top with eggs.
I drizzled a little pesto over mine, but a little salt and pepper to taste will be just perfect.
When frying onion if you want the onion to caramelise don’t add salt and it will caramelise quicker, however if you want your onion cooked until soft but not caramelise a sprinkling of salt will draw moisture out of the onion and stop it from browning immediately.