Eggs Poached in Tomato Basil Sauce

Happy Labour Day to all our friends!

This morning we'll be enjoying a farm fresh recipe that includes Roma Tomatoes and Basil from the garden and eggs from the hen house.    Put on a pot of coffee and read your paper while this fragrant and healthy sauce simmers.  

This recipe serves 2 - 4 and can easily be doubled.

• 2 tablespoons olive or avocado oil
• 1 clove garlic, minced
• 1/4 teaspoon red chili flakes  (adjust heat according to your preference)
• 4 roma tomatoes, finely diced
• 4 large basil leaves, finely sliced
• 3 tablespoons minced chives
• 2 tablespoons grated parmesan cheese
• 4 eggs
• salt and pepper to taste
• toasted baguette slices

1. Preheat oven to 400 F.  
2. Heat the avocado/olive oil in a medium saucepan and stir in garlic and red chili flakes. Stir for one minute and add the tomatoes. 
3.  Bring to a simmer and cook down for ten minutes.  Add basil and chives.   Spoon into individual baking dishes that are arranged on a cookie sheet.  Round work best for one egg and oval works best for two eggs.  Sprinkle with parmesan cheese
4. Break eggs into a custard cup and gently pour over the sauce.
5. Bake in oven just until whites are set.  
6. Remove from oven and arrange toasted baguette slices around the baking dish.

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