Italian Poached Eggs Sept 16, 2004 7:08:07 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by chief_cook2 on Sept 16, 2004 7:08:07 GMT -6 (This recipe yields 3 servings) * 12 ounces canned tomatoes * 6 large eggs * 1 medium onion - thickly sliced * 3 Tablespoons olive oil * 2 Tablespoons Parmesan cheese * 1 Tablespoon dried parsley * 1 Tablespoon dried oregano * salt and pepper to taste Heat olive oil in medium skillet over medium heat. Add onions and sauté until tender. Add tomatoes, parsley, oregano, salt and pepper to taste. Cook until slightly thick and most of the liquid has evaporated (about 15 minutes). Sprinkle with Parmesan cheese. Break each egg - one at a time - in small bowl (so the yolk won't break) and gently transferto the top of the sauce. Cover and simmer until eggs (including the yolk) are set (about 15 to 20 minutes).You poach the eggs right in the sauce! Serve with Italian bread for the full experience.