tomatoes I roast and can or freeze and one can of tomato sauce as the base. I like to add garlic, onions, ancho chili powder and worcestershire sauce and simmer for about 30 minutes to thicken before I poach the eggs in the sauce. You can add what every you like...roasted chilies, bell pepper, diced zucchini... Sometimes I serve with warm bread, sometimes with corn or flour tortillas. Dave doesn't even complain there is no meat!
|I cook my egg and Mason's eggs first because we like our yolks hard.|
Dave likes runny yolks, so his go in last.
more of a suggestion than a recipe
1 large onion, diced
2 cloves garlic
2 cups roasted tomatoes, cut with scissors to make small pieces or 1-2 cans of diced roasted tomatoes
1 14 oz. can tomato sauce
1 Tbsp. worcestershire sauce
1/4-1/2 tsp. ancho chili powder, depending on your taste
salt and pepper to taste
Over medium heat, sauté onion in olive oil about 5 minutes until translucent and soft. Add garlic and cook about 1 minute, stirring constantly. Add tomatoes, tomato sauce, worcestershire sauce, and chili powder. Simmer over low heat about 20 minutes. Taste sauce and add salt and pepper. Make a small hole or pocket and crack egg into hole, repeat for the number of eggs you desire. Simmer, covered until eggs are done to your liking. Serve with toast or tortillas.
August 28, 2014 Sunrise 6:19 am Sunset 9:23 pm Temp H 64/ L 46°F