EGGS POACHED IN TOMATO SAUCE

I ate brunch with Genny this Sunday at her sunlight, plant, and paper mache monster filled apartment on 94th and Columbus. On the menu was a dish very similar to the life giving shakshuka at Hummus Place. Eggs cooked in a thick tomato sauce is one of the most delicious and nourishing meals to eat in the morning. What makes the homemade version of this dish so easy is the use of a small carton of Pomi strained tomatoes.

Genny's poached eggs

Chop 1-2 cloves of garlic into a medium mince. Sizzle in olive oil until they start to brown. Add one small carton of Pomi strained tomatoes. Season with salt and pepper and bring to a gentle boil. Crack however many eggs you want to eat into the bubbling tomato sauce. Allow the sauce to simmer until the whites of the eggs are solid and the yolks are still runny (about 5 minutes I think). When the eggs are close to done, sprinkle a very generous amount of grated parmesan and then chopped basil over the surface. The result will look like a layer of bright green moss. Serve in small bowls with additional parmesan.

Best eaten in a sunny room on a lazy morning sitting on old chairs and surrounded by green flowers and plants. Best followed by a walk across the park.