Yield: 2 Servings
|1 medium||Onion, sliced|
|3 tablespoons||Olive oil|
|\N \N||Salt & pepper|
|½ can||Peeled tomatoes, crushed|
|\N \N||Chopped parsley|
In a small fry pan, saute onion in olive oil with salt and pepper until wilted and soft. Add tomatoes, parsley, cook until oil separates about 10-15 minutes. Stirring often. As tomatoes simmer, gently break 4 eggs (spaced) and let poach until yolks are cooked to your liking. Lots of crusty bread to soak up the tomato and a salad makes a great lunch for two.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 23, 1998