Eggs Poached In Tomato Sauce

Ingredients

• 1 quart canned tomatoes
• 1/2 onion
• 3 cloves
• 1 bay leaf
• 1 sprig parsley
• 1/8 tsp sugar
• salt and pepper to taste
• 1 tsp potato flour
• 1 tbsp butter
• eggs
• toast rounds
• parsley for garnish

Method

1. 1 Combine tomatoes, onion, cloves, bay leaf, parsley, sugar, salt, and pepper in a saucepan. Cook over heat until onion is tender, about 10 minutes.
2. 2 Remove from heat and press the mixture through a fine sieve to remove seeds and solids. Return the smooth sauce to the pan.
3. 3 Rub potato flour with butter until smooth. Stir into the tomato sauce and bring to a boil.
4. 4 Gently break eggs into the simmering sauce. Carefully run a tablespoon around the edges to prevent sticking. Cook until eggs are set.
5. 5 Place each poached egg on a round of toast. Pour the tomato sauce around the eggs, garnish with parsley, and serve.