Spanish cuisine · Breakfast & Eggs

Poached Eggs with Tomato Sauce

Poached eggs over a spicy tomato sauce with toasted garlic bread, the yolk running into the sauce.

Ingredients · for 4 servings

• 8 very fresh eggs
• 1 kg ripe tomatoes
• 1 onion
• 3 cloves garlic
• 1 tsp sweet paprika
• 1 pinch cayenne pepper
• 4 tbsp olive oil
• 1 dash vinegar
• 4 slices white bread
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Score the tomatoes crosswise, blanch for 30 sec., peel and roughly dice; finely chop the onion and two cloves of garlic, halve the third clove and set aside.
2. Heat 3 tbsp olive oil and sauté the onion with the chopped garlic over medium heat for 6 min. until soft, then toast the paprika and cayenne pepper for 30 sec.
3. Add the tomatoes, season with salt and pepper and simmer uncovered for 15 min. until a velvety, spoon-coating sauce forms; keep warm.
4. Brush the bread slices with the remaining olive oil, toast golden brown in a pan and rub while still hot with the halved garlic clove.
5. Bring plenty of water with the dash of vinegar to about 90°C – it should not boil – crack the eggs one at a time into a cup and slide them in one after another; let poach for 3 min. each and lift out with a slotted spoon.
6. Spread the tomato sauce onto deep plates, place two eggs on each, sprinkle with salt, pepper and chopped parsley, and serve with the garlic bread.