POACHED EGGS IN A BALSAMIC ROSEMARY TOMATO SAUCE

This was a recipe I came up with this morning - I was not even sure if it would work, but it did!  A yummy different way to have poached eggs.  This would also make a great lunch or dinner when you are too busy to cook a full meal.  And this recipe could easily be doubled if you have more mouths to feed.

Olive oil
2 organic eggs
1 tsp. minced dried Rosemary
1/4 cup diced red onion
1/2 cup of tomato juice
1 diced roma tomato
a splash of Balsamic Vinegar
salt and pepper

Heat up a saute pan on low medium heat.  Add in a drizzle of olive oil, and the diced red onions.  Season with salt and pepper, sauteing to sweat out.

Add in the diced tomato and minced Rosemary.  Saute about 3-4 minutes, then pour in the tomato juice and Balsamic vinegar, stirring to combine.  Crack in two eggs, cover with a lid, turning down to a simmer.


Simmer about 3-4 more minutes or until the eggs are nicely poached.

Ina Gawne
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